Abstract
WHEN dehydrated carrot is stored in the presence of oxygen its colour, due to β-carotene, is destroyed1 and simultaneously an off-flavour develops which has been described as having an odour similar to that of violets2. Although it was earlier suggested that the off-flavour was due to the formation of β-ionone2, no unequivocal proof of the nature of the product or products responsible has yet been put forward.
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References
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Karrer, P., and Stürzinger, H., Helv. Chim. Acta, 29, 1829 (1946).
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AYERS, J., FISHWICK, M., LAND, D. et al. Off-flavour of Dehydrated Carrot stored in Oxygen. Nature 203, 81–82 (1964). https://doi.org/10.1038/203081a0
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DOI: https://doi.org/10.1038/203081a0
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