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

Varming, Camilla; Jensen, Kirsten; Møller, Stine; Brockhoff, Per B.; Christiansen, Tina; Edelenbos, Merete; Bjørn, Gitte Kjeldsen; Poll, Leif

doi:10.1016/j.foodqual.2003.11.004

Cited by 54 publications

(25 citation statements)

References 29 publications

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“…The correlation between sweet taste intensity in experts' evaluation and flavour liking in consumer's test was not strong and was negative, what indicates bigger influence of other attributes on consumer's perception of taste and flavour in carrot. These relationships are in accordance with these reported by Varming et al (2004), who found very weak correlations between sweetness or bitterness and consumer liking. In our experiment overall liking was strongest positively correlated with flesh juiciness, crunchiness, and negatively correlated with flavour of raw carrot.…”

Section: Resultssupporting

confidence: 93%

“…Similar correlations were also found by Varming et al (2004). The attributes -carrot aroma, nutty flavour, carrot flavour -were positively correlated and inversely correlated to green flavour, burning aftertaste, bitterness, terpene aroma and flavour, soapiness, and silage aroma.…”

Section: Resultssupporting

confidence: 78%

“…Rosenfeld et al (1997a) examined sensory quality of carrot roots and found the attributes sweet taste, crispness, juiciness and acidic taste to correlate inversely to terpene odour, green odour, terpene flavour, bitter taste, bitter aftertaste and others. Varming et al (2004) examined eating quality of raw carrots, and found the attributes fruity taste, carrots aftertaste, nutty taste and sweet taste to correlate inversely to bitter taste, bitter aftertaste, earthy taste and earthy odour.…”

Section: Resultsmentioning

confidence: 99%

“…It is in agreement with Kreutzmann et al (2007), who found that genes might code taste and colour. The volatile constituents of raw carrot odour consist mainly of mono-and sesquiterpenes (Varming et al 2004). According to Martens at al.…”

Section: Resultsmentioning

confidence: 99%

“…Simon et al (1980) emphasized the importance of both sugars and volatile terpenes in determining raw carrot flavour. Some correlations between flavour compounds and sensory quality of carrot was found (Varming et al 2004). Martens et al (1983) reported, that only 23% of the variation in sensory quality could be predicted by chemical composition of carrot.…”

Section: Introductionmentioning

confidence: 99%

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Sensory Quality and Consumer Liking of Carrot Cultivars of Different Genotype

Szymczak¹,

Gajewski

Radzanowska³

et al. 2007

Journal of Fruit and Ornamental Plant Research

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Sensory Quality and Consumer Liking of Carrot Cultivars of Different GenotypeThe aim of this work was to determine sensory quality differentiation in various carrot cultivars of different genotype - with orange, purple and yellow storage roots. Consumer's test for liking carrots was performed in order to find consumer's preference level for carrots types and to determine the relationship between sensory profiles and consumer's attitude to carrots. An approach was also done to find correlations between descriptors of sensory quality and liking level, and to determine which sensory quality descriptors significantly affect overall sensory quality impression. The two-year studies were carried out in Warsaw Agricultural University in 2005-2006. Carrots were grown on the experimental field of the University. Eight cultivars of different storage root colour and shape were chosen: 'Perfekcja', 'Interceptor', 'Vita Longa', 'Nebula', 'Deep Purple', 'Purple Haze', 'Mello Yello', 'White Satin'. The trained panel, consisting of 12 persons, carried out the evaluation, using the quantitative descriptive analysis method (QDA). At the first part of QDA procedure, experts generated a set of 13 descriptors for odour, appearance, texture and flavour/taste of carrot. Consumer test of carrots liking was also performed by 65-person group of volunteers in different age of both sexes. For this evaluation non-structural scale was also used, with anchoring points: 'I do not like it' - 'I like it very much'. Consumer liking for colour, flavour and overall liking was evaluated. Principal component analysis and regression analysis were performed on obtained data. Results show large differentiation of sensory traits of investigated cultivars. The biggest influence on overall quality exerted off-odour intensity, flesh firmness, flavour of raw carrot intensity, bitter taste and off-flavour intensity. Consumer's preference was also differentiated and highest scores for liking got orange coloured cultivars. In respect of flavour liking, 'Perfekcja', 'Interceptor' and 'Nebula' were the most desired cultivars by consumers of both sexes, and 'Mello Yello' was the lowest desired cultivar. There were small differences in preference between females and males. Flavour liking of carrots was strongly and positively correlated with flesh juiciness and crunchiness of roots.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 78%