摘要：

Carrots blanched in water for 0 to 300 sec were analyzed for flavor volatiles by dynamic headspace analysis, the volatiles identified by gas chromatography/mass spectrometry, and the sensory attributes evaluated by a trained panel to determine quality changes as related to blanching times. Most volatiles, in particular terpenoids (sabinene, β-pinene, β-myrcene, limonene, trans-caryophyllene, α-humulene, β-bisabolene and α-farnesene) decreased by at least 50% within 60 sec of blanching. Ratings on quality attributes of color, texture, raw carrot aroma, sweetness, flavor and overall impression decreased with blanching time, while cooked carrot aroma increased. There were correlations (p < 0.05) between blanching times, flavor volatiles and sensory attributes.

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