Sensory evaluation of carrots from ecological and conventional growing systems

Food Quality and Preference

Volumn 10, Issue 1, 1998, Pages 23-29

  Haglund, Å ^a   Johansson, L ^a   Berglund, L ^a   Dahlstedt, L ^b  

^a UPPSALA UNIVERSITY   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

DAUCUS CAROTA;

EID: 0001852965     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(98)00034-2     Document Type: Article

References (28)

1. Alvensleben v R., Meier T. The influence of origin and variety on consumer perception. Acta Horticulturae. 259:1990;151-161.
2. Basker D. Comparison of taste quality between organically grown fruits and vegetables. American Journal of Alternative Agriculture. 3:(7):1992;129-136.
3. Bennett, G., Spahr, B.M., & Dodds, M.L. (1956). The value of training a sensory test panel. Food Technology April, 205-208.
4. Dahlstedt L., Dlouhy J. Övriga näringsämnen i olika livsmedel. Vår Föda. 8:1995;45-51.
5. Evers A.M. Effects of different fertilization practices on the glucose, fructose, sucrose, taste and texture of carrot. Journal of Agricultural Science in Finland. 61:1989;113-122.
6. Fjeldsenden B., Martens M., Russwurm H. Sensory quality criteria of carrots, swedes and cauliflower. Lebensmitte-Wissenschaft und Technologie Quelitas Plantarum. Plant Foods. 14:(5):1981;237-241.
7. Fruit and Vegetable Marketing Board (1995). Frukt and Grönsaker Handbok, Kvalitetsnormer, (pp. 159-164). Sweden: Fruit and Vegetable Marketing Board.
8. Hansen H. Comparison of chemical composition and taste of biodynamically and conventionally grown vegetables. Qualitas Plantarum Plant Foods for Human Nutrition. 30:1981;203-211.
9. ISO 5464 (1985) Sensory Analysis - Methodology Flavour Profile, International Organization for Standardization, Geneva, Switzerland.
10. ISO 8589 (1988) Sensory Analysis - General Guidance for the Design of Test Rooms, International Organization for Standardization, Geneva, Switzerland.
11. ISO 5492 (1992) Sensory Analysis - Vocabulary, International Organization for Standardization, Geneva, Switzerland.
12. ISO 8586-1 (1993) Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 1: Selected Assessors, International Organization for Standardization, Geneva, Switzerland.
13. KRAV (1996). Krav Regler, (pp. 1-57). Sweden: Association for Control of Organic Production.
14. KSLAT (1995). Kvalitetsegenskaper hos olika livsmedel. Är svenskproducerat bättre? In Kvalitetsegenskaper hos olika livsmedel. Är svenskproducerat bättre. (Vol.134 no.10, pp. 11-14). The Royal Swedish Academy of Agriculture and Forestry, Stockholm, Sweden.
15. Lieblein, G. (1993). Quality and yield of carrots as influenced by composted manure and mineral fertilizer. I. A univariate approach. In Quality and Yield of Carrots: Effects of Composted Manure and Mineral Fertilizer, (Vol.13, pp.1-28) Doctor Scientiarum Theses. Agricultural University of Norway, Ås, Norway.
16. Martens, M., Fjeldsenden, B., Russwurm Jr, H. & Martens, H. (1983). Relationships between sensory and chemical quality criteria for carrots studied by multivariate data analysis. In A.A. Williams and R. K. Atkin (Eds.), Sensory quality in foods and beverages: definition, measurement and control, (pp. 233-246). Chichester. UK: Ellis Horwood Ltd.
17. Meilgaard, M., Civille, G. V. & Carr, B. T. (1991). Sensory Evaluation Techniques, p. 354. Boca Raton, Fl.: CRC Press, Inc.
18. Nilsson, T. (1979). Yield, storage ability, quality and chemical composition of carrot, cabbage and leek at conventional and organic fertilizing. (Report 7, pp. 1-53). Department of Horticultural Science, Swedish University of Agricultural Sciences, Alnarp, Sweden.
19. Næs T., Solheim R. Detection and interpretation of variation within and between assessors in sensory profiling. Journal of Sensory Studies. 6:1991;159-177.
20. Oelhaf, R. C. (1978). Organic agriculture, economic and ecological comparisons with conventional methods. (p. 260). New York: Allanheld, Osmun and Co.
21. Phan C.T., Hsu H., Sarkar K. Physical and chemical changes occurring in the carrot root during storage. Canadian Journal of Plant Science. 53:1973;635-641.
22. Piggott, J. R. (1988). Sensory analysis of foods. (p. 426). London: Elsevier Applied Science.
23. SAS (1995). User's Guide. Raleigh, NC: SAS Institute.
24. Schutz H.G., Lorenz O.A. Consumer preferences for vegetables grown under "commercial" and "organic" conditions. Journal of Food Science. 41:1976;70-73.
25. Simon P.W., Peterson C.E., Lindsay R.C. Correlations between sensory and objective parameters of carrot flavor. Journal of Agricultural and Food Chemistry. 28:1980;559-562.
26. Simon P.W., Peterson C.E., Lindsay R.C. Genetic and environmental influences on carrot flavor. Journal of the American Society for Horticultural Science. 105:(3):1980;416-420.
27. Stone, H. & Sidel, J. L. (1993). Sensory evaluation practices. (2nd edn, pp. 202-242). San Diego, CA: Academic Press, Inc.
28. Woese, K., Lange, D., Boess, C. & Bögl, K. W. (1995). Ökologisch und Konventionell Erzeugte Lebensmittel im Vergleich. Eine Literaturstudie, Teil I, (pp. 283-303). Berlin: Bundesinstitut für gesundheitlichen Verbraucherschutz und Veterinärmedizin.