ABSTRACT
Vegetables are considered to be protective for human health due to the presence of some benecial compounds that function against various oxidative-stress-related
14.1 Introduction .................................................................................................. 317 14.2 Biogeneration of Aroma Compounds in Vegetables ..................................... 318
14.2.1 Compounds Formed by Degradation of Fatty Acids ........................ 319 14.2.2 Amino Acid Metabolism .................................................................. 320 14.2.3 Glucosinolate Metabolism ................................................................ 321 14.2.4 Biosynthesis of Terpenes .................................................................. 322
14.3 Effect of Packaging on Aroma Compounds in Vegetables .......................... 323 14.4 Effect of Drying on Aroma of Vegetables .................................................... 325 14.5 Methods of Aroma Analysis ......................................................................... 329
14.5.1 Extraction of Volatile Compounds ................................................... 329 14.5.2 Purge and Trap Techniques .............................................................. 330 14.5.3 Solid-Phase Microextraction ............................................................ 330 14.5.4 Stir Bar Sorptive Extraction ............................................................. 331 14.5.5 Separation, Identication, and Quantication of Volatile
Compounds ....................................................................................... 331 14.6 Carrot Aroma ................................................................................................ 332
14.6.1 Terpenes ............................................................................................ 336 14.6.2 Alcohols ............................................................................................ 337 14.6.3 Aldehydes and Ketones .................................................................... 338
14.7 Conclusions ................................................................................................... 339 References .............................................................................................................. 339
diseases. Over the past decades, consumers have been looking for more and more convenient food products, either partly or completely prepared food items. Owing to their high moisture content, vegetables are easily perishable. Moreover, there is a large volume of postharvest losses that occur due to decient infrastructure facilities, rough handling, harsh climatic conditions, small scale of operation, and limited automation in the postharvest operations. In fresh vegetables, these losses may vary between 20% and 40% w/w, leading to an enormous economic waste all over the world (African Postharvest Losses Information System 2012; Dev and Raghavan 2012). To prevent huge quantitative and qualitative losses of vegetables, one important aspect is to improve the methods for preservation of vegetables that retain the fresh inherent organoleptic and nutritional qualities of these commodities (Gustavsson et al. 2011; Dev and Raghavan 2012).
