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Impact de la température et de la compacité sur la qualité sensorielle ainsi que les terpènes volatils des racines de carotte (Daucus carota L.).

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

Auteurs : ROSENFELD H. J., AABY K., LEA P.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Influence of temperature and plant density on sensory quality and volatile terpenoids of carrot (Daucus carota L.) root.
  • Identifiant de la fiche : 2006-0306
  • Langues : Anglais
  • Source : J. Sci. Food Agric. - vol. 82 - n. 12
  • Date d'édition : 2002

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