BITTER FLAVOR IN CARROTS. I. A TENTATIVE SPECTROPHOTOMETRIC METHOD FOR THE ESTIMATION OF BITTERNESS<sup>a</sup>

Sondheimer, Ernest; Phillips, W. F.; Atkin, John D.

doi:10.1111/j.1365-2621.1955.tb16882.x

Cited by 26 publications

(8 citation statements)

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“…The bitter taste of 6‐methoxymellein is thoroughly documented 22–25. The lack of correlation of 6‐methoxymellein with bitter taste in the present study could be explained by levels below the recognition threshold for bitter taste of 6‐methoxymellein, measured as 94 mg kg −1 in spiked carrot puree24 and 100 mg l −1 in water 25.…”

Section: Discussioncontrasting

confidence: 65%

Sensory quality of ethylene-exposed carrots (Daucus carota L, cv ?Yukon?) related to the contents of 6-methoxymellein, terpenes and sugars

Seljåsen¹,

Hoftun²,

Bengtsson³

2000

J. Sci. Food Agric.

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Carrots were analysed for taste and odour and for contents of terpenes, 6‐methoxymellein and sugars during 3 weeks storage at 15 °C in an atmosphere containing ethylene (1 µl l−1). The ethylene treatment caused an increase in 6‐methoxymellein and the conversion of higher amounts of sucrose to fructose and glucose compared to control carrots stored in air. This corresponded to higher sensory scores for bitterness and terpene flavour and a lower score for sweetness, as measured by an expert taste panel. Principal component analysis showed a more expressed bitter taste, earthy flavour, green flavour, terpene flavour and aftertaste in the ethylene‐treated carrots. Correlations were found between sweet taste and the content of sucrose (r = 0.91, p < 0.005) and between the contents of various terpenes (particularly γ‐terpinene, limonene and caryophyllene) and terpene flavour, green flavour, aftertaste and bitter taste (r ≥ 0.72, p < 0.05). In the air‐stored carrots these off‐flavours seemed to be masked by a high sucrose content. © 2000 Society of Chemical Industry

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Section: Discussioncontrasting

confidence: 65%

Sensory quality of ethylene-exposed carrots (Daucus carota L, cv ?Yukon?) related to the contents of 6-methoxymellein, terpenes and sugars

Seljåsen¹,

Hoftun²,

Bengtsson³

2000

J. Sci. Food Agric.

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“…Various reports pointed out that 3-methyl-6-methoxy-8-hydroxy-3,4-dihydroisocoumarin, commonly known as 6-methoxymellein (6-MM) could be responsible for the bitter taste in selected carrots. 1,2 On the other hand the concentration of this compound in various carrot batches was detected below the bitter taste threshold estimated as 100 mg kg 21 by Yoshino et al 3 and as 20 mg kg 21 by Czepa et al, 4 thus suggesting that this isocoumarin might have only little effect on carrot bitterness. 4 Additionally, some phenolic compounds, such as 5,7-dihydroxy-2-methylchromone and 5-hydroxy-7-methoxy-2-methylchromone (eugenin) were reported to be produced under ethylene atmosphere and to develop bitter taste.…”

Section: Introductionmentioning

confidence: 88%

Spatial tissue distribution of polyacetylenes in carrot root

Barańska¹,

Schulz²

2005

Analyst

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The presented results show the usefulness of Raman spectroscopy in the investigation of polyacetylenes in carrot root. The components are measured directly in the plant tissue without any preliminary sample preparation. Compared with the strong polyacetylene signals the spectral impact of the surrounding biological matrix is weak, except for carotenoids, and therefore it does not contribute significantly to the obtained results. Three different Raman mapping techniques applied here have revealed essential information about the investigated compounds. Using point acquisition several spectra have been measured to demonstrate the complex composition of the polyacetylene fraction in carrot root. The molecular structures of falcarinol, falcarindiol and falcarindiol 3-acetate are similar but their Raman spectra exhibit differences demonstrated by the shift of their -C triple bond C- mode. Line mapping performed along the diameter of transversely cut carrot roots has been used to investigate the relative concentration of polyacetylenes and carotenoids. An area map provides detailed information regarding the distribution of both components. It has been found that high accumulation of polyacetylenes is located in the outer section of the root, namely the pericyclic parenchyma, and in the phloem part close to the secondary cambium. The highest concentration of carotenes is seen in the immediate vicinity to polyacetylene conglomerates.

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“…The study of carrot quality in the 1950s was focused on sensory quality, with main emphasis on the bitter taste . At the beginning of the 1980s the so‐called hash flavour associated with the strong burning flavour of turpentine was given high priority in the study of carrot varieties .…”

Section: Introductionmentioning

confidence: 99%

Quality of carrots as affected by pre‐ and postharvest factors and processing

et al. 2013

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The aim of this review is to provide an update on factors contributing to quality of carrots, with special focus on the role of pre-and postharvest factors and processing. The genetic factor shows the highest impact on quality variables in carrots, causing a 7-11-fold difference between varieties in content of terpenes, β-carotene, magnesium, iron and phenolics as well as a 1-4-fold difference in falcarindiol, bitter taste and sweet taste. Climate-related factors may cause a difference of up to 20-fold for terpenes, 82% for total sugars and 30-40% for β-carotene, sweet taste and bitter taste. Organic farming in comparison with conventional farming has shown 70% higher levels for magnesium and 10% for iron. Low nitrogen fertilisation level may cause up to 100% increase in terpene content, minor increase in dry matter (+4 to +6%) and magnesium (+8%) and reduction in β-carotene content (−8 to −11%). Retail storage at room temperature causes the highest reduction in β-carotene (−70%) and ascorbic acid (−70%). Heat processing by boiling reduces shear force (−300 to −1000%) and crispiness (−67%) as well as content of phenolics (−150%), terpenes (−85%) and total carotenes (−20%) and increases the risk of furan accumulation. Sensory and chemical quality parameters of carrots are determined mainly by genetic and climate-related factors and to a minor extent by cultivation method. Retail temperature and storage atmosphere as well as heating procedure in processing have the highest impact in quality reduction.

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BITTER FLAVOR IN CARROTS. I. A TENTATIVE SPECTROPHOTOMETRIC METHOD FOR THE ESTIMATION OF BITTERNESS^a

Cited by 26 publications

References 1 publication

Sensory quality of ethylene-exposed carrots (Daucus carota L, cv ?Yukon?) related to the contents of 6-methoxymellein, terpenes and sugars

Sensory quality of ethylene-exposed carrots (Daucus carota L, cv ?Yukon?) related to the contents of 6-methoxymellein, terpenes and sugars

Spatial tissue distribution of polyacetylenes in carrot root

Quality of carrots as affected by pre‐ and postharvest factors and processing

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BITTER FLAVOR IN CARROTS. I. A TENTATIVE SPECTROPHOTOMETRIC METHOD FOR THE ESTIMATION OF BITTERNESSa

Cited by 26 publications

References 1 publication

Sensory quality of ethylene-exposed carrots (Daucus carota L, cv ?Yukon?) related to the contents of 6-methoxymellein, terpenes and sugars

Sensory quality of ethylene-exposed carrots (Daucus carota L, cv ?Yukon?) related to the contents of 6-methoxymellein, terpenes and sugars

Spatial tissue distribution of polyacetylenes in carrot root

Quality of carrots as affected by pre‐ and postharvest factors and processing

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Product

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BITTER FLAVOR IN CARROTS. I. A TENTATIVE SPECTROPHOTOMETRIC METHOD FOR THE ESTIMATION OF BITTERNESS^a