Aroma characteristic and volatile profiling of carrot varieties and quantitative role of terpenoid compounds for carrot sensory attributes

Journal of Food Science

Volumn 78, Issue 11, 2013, Pages

  Fukuda, Tomohiko ^a,b   Okazaki, Keiki ^c   Shinano, Takuro ^b,c,d  

^a HOKUREN Agric Res Inst   (Japan)

^b HOKKAIDO UNIVERSITY   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^d NATIONAL AGRICULTURAL RESEARCH CENTER FOR TOHOKU REGION   (Japan)

Author keywords

Carrot aroma; GC MS; Sensory evaluation; Terpenoids; Volatiles

Indexed keywords

PLANT EXTRACT; TERPENE; VOLATILE ORGANIC COMPOUND;

ADULT; ARTICLE; CARROT; CARROT AROMA; CHEMISTRY; FEMALE; GC-MS; HUMAN; MALE; MASS FRAGMENTOGRAPHY; ODOR; SENSORY EVALUATION; TASTE; TERPENOIDS; VOLATILES;

CARROT AROMA; GC-MS; SENSORY EVALUATION; TERPENOIDS; VOLATILES;

ADULT; DAUCUS CAROTA; FEMALE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; ODORS; PLANT EXTRACTS; TASTE; TERPENES; VOLATILE ORGANIC COMPOUNDS;

EID: 84888029974     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12292     Document Type: Article

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