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Influence of temperature and plant density on sensory quality and volatile terpenoids of carrot (Daucus carota L.) root.

Author(s) : ROSENFELD H. J., AABY K., LEA P.

Type of article: Article

Summary

Carrots (cv. Panter F1) were grown in controlled climate chambers at 9, 12, 15, 18 or 21 °C and at two plant densities (394 or 192 plants per square meter). Descriptive sensory analysis was performed and terpenes were assessed by means of a dynamic headspace technique. It was concluded that these terpenes were responsible for bitter taste and thus suppressed the perception of sweet taste in carrots. Terpinolene decreased with increasing growth temperature and probably only plays a minor role in masking sweet taste in carrots.

Details

  • Original title: Influence of temperature and plant density on sensory quality and volatile terpenoids of carrot (Daucus carota L.) root.
  • Record ID : 2006-0306
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 82 - n. 12
  • Publication date: 2002

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