Comprehensive Assessment of the White Roots Aroma

Abstract

The results of the study of qualitative and quantitative composition of white roots aromatic substances, namely, the roots of celery and parsnips, are presented in the article. This valuable raw material for treatment and prophylactic nutrition is characterized by intense specific flavor, which greatly improves the organoleptic characteristics of the dishes prepared with it, as well as promotes appetite and increased secretion of gastric juice for better digestion of food, improves metabolism. It is shown that in the process of technological processing, there are both negative changes in the composition of aromatic substances of white roots, which lead to a decrease in the detection of vegetable tones and the aroma total intensity, as well as positive processes of the aroma components biosynthesis, which contribute to the formation of the desired aromatic profile of the finished dishes. Therefore, to determine the direction of the consumer quality and nutritional value of the finished product formation, it was important to study the aromatic substances both in fresh white roots and during their culinary processing. The results of the gas chromatographic analysis indicate that the roots of celery and parsnip contain a significant amount of various volatile compounds (13 and 20 aromatic substances are identified in the roots of celery and parsnips, respectively), most of which are terpenes. The basic and background components of white roots aroma are established. Analytical studies of the aromatic characteristics of the white roots components allowed to establish the components that form a bouquet of product. It was shown for the first time that after processing by the UFR in the chosen mode, white roots content of the substances essential for the formation of a pleasant aroma increased: in the root of the celery—3-methylbutanal by 10.59%; in the root of the parsnip—meta-cyamine-8-ol, elemicin, and n-octyl acetate by 15.18, 9.00, and 6.66%, respectively. The data on changes in the number of white roots odor units during mechanical and thermal processing are presented.