Eating quality of raw carrots - Correlations between flavour compounds, sensory profiling analysis and consumer liking test

Food Quality and Preference

Volumn 15, Issue 6, 2004, Pages 531-540

  Varming, Camilla ^a   Jensen, Kirsten ^b   Møller, Stine ^b   Brockhoff, Per B ^a   Christiansen, Tina ^c   Edelenbos, Merete ^d   Bjørn, Gitte K ^d   Poll, Leif ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^c NOVO NORDISK A S   (Denmark)

^d DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Aroma analysis; Carrot; Consumer liking test; Cultivar; Location; Multivariate data analysis; Sensory profiling; Storage

Indexed keywords

SUGAR;

ADULT; AGED; AROMA; ARTICLE; BITTER TASTE; CARROT; CONSUMER; CONTROLLED STUDY; CORRELATION ANALYSIS; CRYOPRESERVATION; CULTIVAR; DENMARK; FEMALE; FLAVOR; FOOD COMPOSITION; FOOD INTAKE; FOOD QUALITY; GAS CHROMATOGRAPHY; HARVEST PERIOD; HUMAN; MALE; NONHUMAN; NORMAL HUMAN; REGRESSION ANALYSIS; SENSORY ANALYSIS; SWEETNESS; TASTE PREFERENCE; VEGETABLE BREEDING;

DAUCUS CAROTA;

EID: 2642528567     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2003.11.004     Document Type: Article

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