The role of volatile compounds on aroma and flavour perception in coloured raw carrot genotypes

International Journal of Food Science and Technology

Volumn 43, Issue 9, 2008, Pages 1619-1627

  Kreutzmann, Stine ^a   Thybo, Anette K ^a   Edelenbos, Merete ^a   Christensen, Lars P ^a  

^a AARHUS UNIVERSITY   (Denmark)

Author keywords

Aroma compounds; Carrot; Daucus carota L; Sensory profiling; Volatiles

Indexed keywords

DAUCUS CAROTA;

EID: 49449090419     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01662.x     Document Type: Article

References (32)

1. Alasalvar, C., Grigor, J.M. Quantick, P.C. (1999). Method for the static headspace analysis of carrot volatiles. Food Chemistry, 65, 391 397.
2. Alasalvar, C., Grigor, J.M., Zhang, D., Quantick, P.C. Shahidi, F. (2001). Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry, 49, 1410 1416.
3. ASTM 1986). Physical Requirements Guidelines for Sensory Evaluation (Special Technical Publication 913).
4. Baardseth, P., Rosenfeld, H.J., Sundt, T.W., Skrede, G., Lea, P. Slide, E. (1996). Evaluation of carrot varieties for production of deep fried carrot chips - II. Sensory aspects. Food Research International, 5, 215 224.
5. Burdock, G.A. (2002). Fenaroli's Handbook of Flavor Ingredients, 5th edn. London, UK : CRC Press.
6. Buttery, R.G., Black, D.R., Haddon, W.F., Ling, L.C. Teranishi, R. (1979). Identification of additional volatile constituents of carrot roots. Journal of Agricultural and Food Chemistry, 27, 1 3.
7. Czepa, A. Hofmann, T. (2003). Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree. Journal of Agricultuaral and Food Chemistry, 51, 3865 3873.
8. Gills, L.A., Resurreccion, A.V.A., Hurst, W.C., Reynolds, A.E. Pathak, S.C. (1999). Sensory profiles of carrot (Daucus carota L.) cultivars grown in Georgia. HortScience, 34, 625 628.
9. Hogstad, S., Risvik, E. Steinsholt, K. (1997). Sensory quality and chemical composition in carrots: A multivariate study. Acta Agriculturae Scandinavica, Sect. B, Soil and Plant Science, 47, 253 264.
10. Howard, L.R., Braswell, D., Heymann, H., Lee, Y., Pike, L.M. Aselage, J. (1995). Sensory attributes and instrumental analysis relationships for strained processed carrot flavour. Journal of Food Science, 60, 145 148.
11. ISO 1993). Sensory Analysis - General Guidance for Selection, Training and Monitoring of Assessors. ISO 8586-1:1993. Geneva : ISO.
12. Jongen, W.M.F. (2000). Food supply chains: from productivity toward quality. In : Fruit & Vegetable Quality. An Integrated View (edited by R.L. Shewfelt B. Brückner). pp. 3 20. CRC Press LLC.
13. Kaack, K., Christensen, L.P., Hansen, S.L. Grevsen, K. (2004). Non-structural carbohydrates in processed soft fried onion (Allium cepa L.). European Food Research and Technology, 218, 372 379.
14. Kjeldsen, F., Christensen, L.P. Edelenbos, M. (2001). Quantitative analysis of aroma compounds in carrot (Daucus carota L.) cultivars by capillary gas chromatography using large-volume injection technique. Journal of Agricultural and Food Chemistry, 49, 4342 4348.
15. Kjeldsen, F., Christensen, L.P. Edelenbos, M. (2003). Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage. Journal of Agricultural and Food Chemistry, 51, 5400 5407.
16. Kreutzmann, S., Thybo, A.K. Wender, B. (2006). Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes. Food Quality and Preference, 18, 482 489.
17. Lafuente, M.T., López-Gálvez, G., Cantwell, M. Yang, S.F. (1996). Factors influencing ethylene-induced isocoumarin formation and increased respiration in carrots. Journal of the American Society for Horticultural Sciences, 121, 537 542.
18. Martens, M., Rosenfeld, H.J. Russwurm, H. Jr. (1985). Predicting sensory quality of carrots from chemical, physical and agronomical variables: a multivariate study. Acta Agriculturae Scandinavica, 35, 407 420.
19. NIST. (1998). The NIST/EPA/NIH Mass Spectral Database, version 6.0. Washington DC, USA : National Institute of Standards and Technology.
20. Rosenfeld, H.J., Risvik, E., Samuelsen, R.T. Rødbotton, M. (1997). Sensory profiling of carrots from northern latitudes. Food Research International, 30, 593 601.
21. Rosenfeld, H. J., Aaby, K. Lea, P. (2002). Influence of temperature and plant density on sensory quality and volatile terpenoids of carrot (Daucus carota L.) root. Journal of the Science of Food and Agriculture, 82, 1384 1390.
22. Rosenfeld, H.J., Vogt, G., Aaby, K. Olsen, E. (2003). Interaction of terpenes with sweet taste in carrots (Daucus carota L.). Acta Horticulturae 637: XXVI International Horticultural Congress: Advances in Vegetable Breeding.
23. Seljåsen, R., Hoftun, H. Bengtsson, G.B. (2000). Sensory quality of ethylene-exposed carrots (Daucus carota L, cv 'Tukon') related to the contents of 6-methoxymellein, terpenes and sugars. Journal of the Science of Food and Agriculture, 80, 1 8.
24. Seljåsen, R., Bengtsson, G.B., Hoftun, H. Vogt, G. (2001). Sensory and chemical changes in five varieties of carrot (Daucus carota L) in response to mechanical stress at harvest and post-harvest. Journal of the Science of Food and Agriculture, 81, 436 447.
25. Shamaila, M., Durance, T. Girard, B. (1996). Water blanching effects on headspace volatiles and sensory attributes of carrots. Journal of Food Science, 61, 1191 1195.
26. Simon, P.W., Peterson, C.E. Lindsay, R.C. (1980). Genetic and environmental influences on carrot flavor. Journal of the American Society for Horticultural Sciences, 105, 416 420.
27. Simon, P.W., Peterson, C.E. Lindsay, R.C. (1982). Genotype, soil, and climate effects on sensory and objective components of carrot flavor. Journal of the American Society for Horticultural Sciences, 107, 644 648.
28. Talcott, S.T., Howard, L.R. Brenes, C.H. (2001). Factors contributing to taste and quality of commercially processed strained carrots. Food Research International, 34, 31 38.
29. Tóth-Markus, M. Takács-Hájos, M. (2001). Flavour substances of carrot cultivars. Acta Alimentaria, 30, 205 218.
30. Ulrich, D., Nothnagel, T., Hoberg, E. Straka, P. (2003). Analysis of aroma types by rapid GC methods in carrot breeding research. In : Flavour Research at the Dawn of the Twenty-First Century. Proceedings of the 10th Weurman Flavour Research Symposium (edited by J.L. Le Quéré P.X. Étiévant). Pp. 440 444. Intercept Scientific Technical Medical Publisher.
31. Varming, C., Jensen, K., Møller, S. et al. (2004). Eating quality of carrots - correlations between flavour compounds, sensory profiling analysis and consumer liking test. Food Quality and Preference, 15, 531 540.
32. Yoo, K.S., Pike, L.M. Hamilton, B.K.A. (1997). A direct headspace sampling technique to rapidly measure low boiling point volatile terpenoides in carrots. HortScience, 32, 714 716.