BITTER FLAVOE IN CARROTS. III. THE ISOLATION OF A COMPOUND WITH SPECTRAL CHARACTERISTICS SIMILAR TO HYDROCARBON EXTRACTS OF BITTER CARROTS.^a

Investigation of bitterness in carrots (Daucus carota L.) based on quantitative chemical and sensory analyses

“…Bitter and turpentine-like tastes in carrots are well documented (Sondheimer, 1957;Simon & Peterson, 1979;Simon, Peterson, & Lindsay, 1980a, 1982Sejla˚sen, Hoftun, & Bengtsson, 2001;Czepa & Hofmann, 2003). Carrots are able to produce sporadic bitterness when exposed to stress during growing, harvesting, transportation, storage, and processing (Lafuente, Lo´pez-Galvez, Cantwell, & Yang, 1996;Sejla˚sen et al, 2001;Talcott, Howard, & Brenes, 2001).…”

“…6-Methoxymellein (3-methyl-6-methoxy-8-hydroxy-3,4-dihydro-isocoumarin; 6-MM, Fig. 1) was the first bitter compound, identified in carrots (Sondheimer, 1957). Since then additional studies have suggested that bitterness in carrots is due to a multiplicity of several bitter compounds including phenolic acids, 2,4,5-trimethoxy benzaldehyde and polyacetylenes (Starkovsky, 1962;Phan, 1974;Hermann, 1990;Sejla˚sen et al, 2001;Alasalvar et al, 2001;Czepa & Hofmann, 2003.…”

Changes of bioactive compounds and anti‐oxidant activity during cold storage of carrots

“…Of the various carotenoids in carrots, β‐carotene constitutes a large portion, followed by α‐carotene and lutein (Bushway & Wilson, 1982; Heinonen, 1990). Carrots have also a diversity of phenolic acids present at various concentrations (Sondheimer, 1957). Because of the nutritional importance of plant phenolics, there has been an increasing interest in the evaluation of their changes with post‐harvest treatments (Lewis et al.…”

“…Carrots have also a diversity of phenolic acids present at various concentrations (Sondheimer, 1957). Because of the nutritional importance of plant phenolics, there has been an increasing interest in the evaluation of their changes with post-harvest treatments (Lewis et al, 1999).…”

Effects of ethylene & oxygen on production of a bitter compound by carrot roots

“…A bitter-tasting compound identified as 3-methyl-6-methoxy-8-hydroxy-3,4-dihydroisocoumarin, and commonly called isocoumarin, has been isolated from stored carrot roots (2,6,7). The production of this compound in carrot roots can be initiated by adding minute quantities of ethylene gas to the storage atmosphere (3,4).…”