Carrot Flavor

Sulaeman, Ahmad; Driskell, Judy A.

doi:10.1002/9780470622834.ch40

Cited by 3 publications

(3 citation statements)

References 44 publications

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“…Throughout the world carrots are among the top 10 of the vegetables . The world production in 2008 amounted to about 32.9 and in 2010 to 33.7 million tons, showing the enormous horticultural and economic importance of this crop .…”

Section: Introductionmentioning

confidence: 99%

“…Regardless of the immense number of publications dealing with flavor compounds of carrots, no consensus about typical carrot volatile patterns exists. The lack of agreement in defining the essential chemical compounds of carrot aroma is depicted by analyzing 12 publications that give compilations of volatiles. ,,,,,,− Altogether 124 different VOCs were reported. However, not a single compound out of the compilation of 124 is mentioned in all of the 12 papers coincidently.…”

Section: Introductionmentioning

confidence: 99%

“…Throughout the world carrots are among the top 10 of the vegetables. 1 The world production in 2008 amounted to about 32.9 and in 2010 to 33.7 million tons, showing the enormous horticultural and economic importance of this crop. 2 The three countries China, Russia, and the United States produce the main part of 34% of global production.…”

Section: ■ Introductionmentioning

confidence: 99%

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Influence of Cultivar and Harvest Year on the Volatile Profiles of Leaves and Roots of Carrots (Daucus carota spp. sativus Hoffm.)

Ulrich

Nothnagel

Schulz

2015

J. Agric. Food Chem.

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The focus of the present work centers on the diversity of volatile patterns of carrots. In total 15 main volatiles were semiquantified in leaves and roots using isolation by headspace solid phase microextraction followed by gas chromatography with FID and MS detection. Significant differences in the main number of compounds were detected between the cultivars as well as the years. Genotype-environment interactions (G × E) are discussed. The most abundant metabolites, β-myrcene (leaves) and terpinolene (roots), differ in the sum of all interactions (cultivar × harvest year) by a factor of 22 and 62, respectively. A statistical test indicates significant metabolic differences between cultivars for nine volatiles in leaves and 10 in roots. In contrast to others the volatiles α-pinene, γ-terpinene, limonene, and myristicine in leaves as well as β-pinene, humulene, and bornyl acetate in roots are relatively stable over years. A correlation analysis shows no strict clustering regarding root color. While the biosynthesis in leaves and roots is independent between these two organs for nine of the 15 volatiles, a significant correlation of the myristicine content between leaves and roots was determined, which suggests the use of this compound as a bitter marker in carrot breeding.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

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Influence of Cultivar and Harvest Year on the Volatile Profiles of Leaves and Roots of Carrots (Daucus carota spp. sativus Hoffm.)

Ulrich

Nothnagel

Schulz

2015

J. Agric. Food Chem.

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Fruit and Vegetable Juices

Timperman

Dekker

DeBrabender

et al. 2022

Ullmann's Encyclopedia of Industrial Chemistry

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Sensory quality and nutritional composition of carrot (Daucus carota L.) genotypes as affected by fertilization in production system in Cameroon

Djoufack,

Kouam,

Foko

et al. 2023

CABI Agric Biosci

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Background Recommendations for fertilizer use in agriculture do not take into account the growing region and the source of the organic matter. In addition, vegetable growers are unaware of the quantities of fertilizer to be applied during cultivation. Accordingly, there are increasing complaints about the poor quality of the vegetables produced which is likely associated to the type and the dose of fertilizer used. Therefore, the objective of this work was to determine the probable origin of poor carrot quality in production basins in Cameroon. The factors consisted of five carrot genotypes and nine fertilizer types arranged in the field in a split-split plot experimental design. The sensory quality of the carrot samples was assessed by a quantitative descriptive test. The nutritional value was determined according to the treatments performed. Results The results of this study showed that both the sensory quality and nutritional value of carrots significantly depend on the variety, and the type and dose of fertilizer used. However, the variety New Kuroda treated with 10 t ha−1 of chicken manure and the unfertilized variety Vanessa F1 were recorded as having the best sweetness and overall acceptability scores. The best nutrient parameters such as total carbohydrate, proteins, ash, cellulose, NDF and ADF were obtained with the carrot varieties New Kuroda grown with a combination of chemical fertilizer (300 kg ha−1) + chicken manure (10 t ha−1), Pamela + unfertilized, Madona fertilized with 10 t ha−1 chicken manure, with 600 kg ha−1 chemical fertilizer + 5 t ha−1 chicken manure or not fertilized, Amazonia fertilized with 300 kg ha−1 chemical fertilizer and Vanessa F1 fertilized with a combination of 600 kg ha−1 chemical fertilizer + 5 t ha−1 of chicken manure. Conclusion Carrots with good sensory quality such as sweetness and deep orange colour were obtained with unfertilized Vanessa F1 variety. The variety Amazonia fertilized with 300 kg ha−1 chemical fertilizer provided good nutritional parameters including carotenoids, fibres, carbohydrates proteins and lipids.

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Carrot Flavor

Cited by 3 publications

References 44 publications

Influence of Cultivar and Harvest Year on the Volatile Profiles of Leaves and Roots of Carrots (Daucus carota spp. sativus Hoffm.)

Influence of Cultivar and Harvest Year on the Volatile Profiles of Leaves and Roots of Carrots (Daucus carota spp. sativus Hoffm.)

Fruit and Vegetable Juices

Sensory quality and nutritional composition of carrot (Daucus carota L.) genotypes as affected by fertilization in production system in Cameroon

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