Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

Kreutzmann, Stine; Thybo, Anette Kistrup; Bredie, Wender L.P.

doi:10.1016/j.foodqual.2006.05.009

Cited by 31 publications

(33 citation statements)

References 30 publications

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“…Wine X assessor interactions were significant (P < 0.05) for citrus, strawberry, raisin, cooked fruit, floral and herby attributes. Tang et al (1999) (Brockhoff & Skovgaard, 1994;Naes & Langsrud, 1998;Kreutzmann et al, 2007).…”

Section: Results and Discussion Panel Performancementioning

confidence: 99%

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Goldner

Lira

Baren

et al. 2016

SAJEV

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The aim of this study was to explore the effect of two ranges of polyphenols naturally present in Malbec wine, high concentrations (4.5-7.2 g/L) and low (1.4-3.2 g/L), on the perception of aroma. Samples with a maximum ethanol level of 13.5% were taken from the fermentation tanks before the clarification and filtration process. A Quantitative Descriptive Analysis of wines was assessed by ten trained assessors, and HS-SPME-GC-MS and physicochemical analyses were performed. The intensities of fruity (P < 0.01), citrus (P < 0.01), strawberry (P < 0.05), cooked fruit (P < 0.01) and floral (P < 0.01) aromas decreased when the level of polyphenols increased. Neither volatile compounds nor physicochemical analyses were significant in the two groups of wines.

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Section: Results and Discussion Panel Performancementioning

confidence: 99%

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Goldner

Lira

Baren

et al. 2016

SAJEV

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“…As with other components, volatiles also play an important role in carrot eating quality. In previous studies, the volatiles and sensory quality of different colored carrot varieties were determined (Alasalvar et al, 2001;Kreutzmann et al, 2007;. However, factors determining differences in eating quality between fresh and processing carrot types remain unknown.…”

Section: Introductionmentioning

confidence: 99%

Identification of Important Volatiles in Fresh and Processing Carrot Varieties: Using Kuroda and Flakee Types

Fukuda

Tanaka

Ihori

et al. 2013

FSTR

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Carrots, like most other vegetables, are classified into fresh or processing varieties in the food industry. To describe differences in volatile profiles and identify important volatiles among the carrot varieties of each type, gas chromatography-mass spectrometry (GC-MS) was used to determine the composition of individual volatiles in 12 carrot varieties, including 7 Kuroda (fresh) and 5 Flakee (processing) types. Fifty-four volatiles were identified and quantified. β-Myrcene, terpinolene, sabinene and 1,3,8-p-menthatriene were detected as odor-active volatiles by GC-olfactometry. PCA distinguished Kuroda from Flakee by PC1. β-Myrcene and sabinene also had high PCA loading values, and were shown to play an important role in the characteristics of Flakee. On the other hand, thymol methyl ether and caryophyllenes, especially caryophyllene oxide, were representative volatiles in Kuroda. Thus, these volatiles might be useful as novel molecular markers in the development of new, high-quality carrots.

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“…In order to evaluate results, ANOVA is generally applied to study the effect of judge, replicate and products for each sensory attribute. An alternative statistical method is multivariate data analysis in which all attributes are analyzed simultaneously providing a holistic interpretation of correlation and redundancy between the attributes and principal component analysis (PCA) have been applied to study the relevance of each attribute in describing a relevant interpretable sensory variation (Kreutzmann et al 2007). There are some reports on relationship between sensory quality and physical or chemical characteristics of vegetables (Fillion & Kilcast 2002, Gajewski 2003, Gajewski & Arasimowicz 2004), but few reports concerning sensory characteristics of carrot.…”

Section: Introductionmentioning

confidence: 99%

“…As sensory attributes, hardness, crunchiness, juiciness, sweetness, bitterness, carrot taste and aftertaste were used in this work. Rosenfeld et al (1997a) and Kreutzmann et al (2007) pointed out on influence of genotype on sensory profile of carrot. Alabran & Mabrouk (1973) suggested that the non-volatile chemical constituents (sugars and amino acids) are primarily responsible for the taste of fresh carrot and that the contribution of volatile components is small compared with that of non-volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

“…These compounds influence the sensory perception of the volatile compounds, and thus the total impression of the sensory quality. Carrot genotypes with variation in colour (orange, red, yellow and white) show the largest diversity in quality (Rubatzky et al 1999, Kreutzmann et al 2007. However, there is a limited knowledge on sensory quality variation between these genotypes.…”

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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Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

Cited by 31 publications

References 30 publications

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Identification of Important Volatiles in Fresh and Processing Carrot Varieties: Using Kuroda and Flakee Types

Sensory Quality and Consumer Liking of Carrot Cultivars of Different Genotype

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