Quantitative studies and sensory analyses on the influence of cultivar, spatial tissue distribution, and industrial processing on the bitter off-taste of carrots (Daucus carota L.) and carrot products

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 14, 2004, Pages 4508-4514

  Czepa, Andreas ^a   Hofmann, Thomas ^b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

(Z) heptadeca 1,9 dien 4,6 diyn 3,8 diol; 6 methoxymellein; Bitter taste; Carrot; Falcarindiol

Indexed keywords

3 ACETOXYHEPTADECA 1,9 DIEN 4,6 DIYN 8 OL; 6 METHOXYMELLEIN; FALCARINDIOL; HEPTADECA 1,9 DIEN 4,6 DIYN 3 OL; HEPTADECA 1,9 DIEN 4,6 DIYN 3,8 DIOL; ISOCOUMARIN DERIVATIVE; OXYLIPIN DERIVATIVE; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ARTICLE; BITTER TASTE; CARROT; CARROT JUICE; CARROT PUREE; CHEMICAL ANALYSIS; CONCENTRATION RESPONSE; CULTIVAR; EVALUATION; FOOD PROCESSING; FOOD QUALITY; FRUIT (STRUCTURE); FRUIT JUICE; NONHUMAN; PERCEPTIVE THRESHOLD; PERICARP; QUANTITATIVE ANALYSIS; SENSORY ANALYSIS; STANDARD; SYNTHESIS; TASTE ACUITY; TISSUE DISTRIBUTION;

DAUCUS CAROTA; DIYNES; FATTY ALCOHOLS; FOOD HANDLING; HUMANS; PLANT ROOTS; SOIL; TASTE;

DAUCUS; DAUCUS CAROTA;

EID: 3142543183     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0496393     Document Type: Article

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