A Direct Headspace Sampling Technique to Rapidly Measure Low Boiling Point Volatile Terpenoids in Carrots

A simple and fast method for measuring low boiling point (LBP) volatile terpenoids in carrots (Daucus carota L.) was developed by using a direct headspace sampling technique. Seven LBP terpenoid compounds were separated with high sensitivity and consistency via gas chromatography. High boiling point terpenoids above terpinolene were not well characterizable. Standard compounds showed highly linear responses up to 10 mu g.g(-1), with a detection limit of 0.01 mu g . g(-1). We confirmed that high alpha- and beta-pinene and/ or total terpenoids contributed to harsh or oily flavors. Up to 40 samples can be analyzed in an 8-h day using this method, compared to 10 samples using previous methods.