Correlations of carotene with sensory attributes in carrots under different storage conditions

The all- trans-α-, all- trans-β-, and cis-carotene content, measured by HPLC–DAD and the main sensory attributes in two carrot varieties, of the years 2002 and 2003, during storage at 4 °C, 20 °C, −18 °C and −25 °C were determined. At 4 °C, increase of the total carotene content of 8% and 23% were f...

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Bibliographic Details
Published in:Food chemistry 2008, Vol.106 (1), p.235-240
Main Authors: Berger, Matthias, Küchler, Torben, Maaßen, Andrea, Busch-Stockfisch, Mechthild, Steinhart, Hans
Format: Article
Language:English
Subjects:
Biological and medical sciences
Carotenes
Carrots
correlation
flavor
food analysis
food composition
Food industries
food storage
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
odors
Sensory attributes
sensory properties
Storage
storage conditions
storage quality
texture
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Summary:The all- trans-α-, all- trans-β-, and cis-carotene content, measured by HPLC–DAD and the main sensory attributes in two carrot varieties, of the years 2002 and 2003, during storage at 4 °C, 20 °C, −18 °C and −25 °C were determined. At 4 °C, increase of the total carotene content of 8% and 23% were found in the 1st and in the 2nd harvest year, respectively within 14 days of storage. Deep-frozen carrots were characterized as more “juicy”, less “tender”, “aromatic” and “sweet” compared to fresh carrots in both harvest years. Sensory attributes and chemical data were correlated, and it was shown that the carotene content was positively correlated with the attribute fibrous texture and negatively correlated with the attribute tender texture.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.05.075