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

Kreutzmann, Stine; Christensen, Lars Porskjær; Edelenbos, Merete

doi:10.1016/j.lwt.2007.02.024

Cited by 101 publications

(112 citation statements)

References 37 publications

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“…According to Roszkowska et al (2015), the content of reducing sugars in carrots ranges from 3.56 to 3.88 g 100 g -1 fresh weight subject to cultivar, and it is higher in carrots with purple-coloured roots. Similar observations were made by Kreutzmann et al (2008).…”

Section: Resultssupporting

confidence: 89%

Morphological characteristics and nutritional value of purple-coloured storage roots of carrots protected with a biofungicide

Majkowska-Gadomska¹,

Dobrowolski²,

Mikulewicz³

2018

Acta Agroph.

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A b s t r a c t. A field experiment was conducted in 2013-2014. The experiment had a randomised block design with three replicates. The first experimental factor was two carrot (Daucus carota L.) cultivars, 'Purple Haze F 1 ' and 'Deep Purple F 1 ', and the second experimental factor was the application of the biocontrol agent Bioczos BR. In the control treatment, plots were sprayed with water. The aim of the study was to determine the effect of Bioczos BR on selected morphological traits and the nutritional value of purple-coloured storage roots of carrots. The analysed carrot cultivars differed considerably in root weight and length. Carrots of cv. 'Deep Purple F 1 ' had higher average root weight. Consistent changes were observed in the nutrient content of carrot roots. Bioczos BR contributed to an increase in the content of dry matter (by 14%), total sugars (by 28%), reducing sugars (by 31%) and nitrates (V) (by 32%) in carrot roots, in comparison with the control treatment.K e y w o r d s: carrots, morphology, nutritional value, storage roots

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Section: Resultssupporting

confidence: 89%

Morphological characteristics and nutritional value of purple-coloured storage roots of carrots protected with a biofungicide

Majkowska-Gadomska¹,

Dobrowolski²,

Mikulewicz³

2018

Acta Agroph.

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“…This technique has been used to successfully model the impact of processing of other bioactive components in foods (Patras, Tiwari, Brunton, & Butler, 2008). Since instrumental colour is an important quality index, influencing consumer acceptance of processed carrots (Kreutzmann, Christensen, & Edelenbos, 2007), this parameter was also monitored and modelled.…”

Section: Introductionmentioning

confidence: 99%

Modelling the effect of water immersion thermal processing on polyacetylene levels and instrumental colour of carrot disks

Rawson¹,

Koidis²,

Patras³

et al. 2010

Food Chemistry

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“…Along with sugars and other compounds responsible for the bitter off-taste of carrots such as polyacetylenes, isocoumarins and phenolic acids [2,3], volatile components have been reported to be the most influential parameters on consumer acceptance of carrots [4,5]. Varming et al [6] described the correlation between flavour compounds, sensory attributes (odour, taste and aftertaste) and consumer liking test (bitterness, sweetness and liking) when analysing the quality of six carrot cultivars grown at two different locations in Denmark; bitter taste being the sensory attribute correlated to the highest number of aroma variables.…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatiles in dehydrated carrot samples by solid‐phase microextraction followed by GC‐MS

Soria

Sanz

Villamiel

2008

J of Separation Science

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A solid-phase microextraction (SPME)-based method for the GC-MS analysis of volatiles in dehydrated carrot root samples has been developed and the effect of the most important factors (fibre coating, extraction temperature, equilibrium time and extraction time) on the fractionation of different volatiles has been studied. GC-MS chromatograms showed terpenoids relevant to carrot aroma such as alpha-pinene, sabinene, beta-myrcene, limonene, gamma-terpinene, terpinolene, trans-caryophyllene and beta-bisabolene, and several furan derivatives whose origin is discussed in this paper. As an example of application, this methodology has been used for the characterization of volatile composition of industrially dehydrated carrots. SPME followed by GC-MS is shown as an affordable, fast and solvent-free technique which can be performed with low sample amounts and be easily implemented at an industry for quality control purposes.

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

Cited by 101 publications

References 37 publications

Morphological characteristics and nutritional value of purple-coloured storage roots of carrots protected with a biofungicide

Morphological characteristics and nutritional value of purple-coloured storage roots of carrots protected with a biofungicide

Modelling the effect of water immersion thermal processing on polyacetylene levels and instrumental colour of carrot disks

Analysis of volatiles in dehydrated carrot samples by solid‐phase microextraction followed by GC‐MS

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