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Carrot Flavor: Effects of Genotype, Growing Conditions, Storage, and Processing

  • P. W. Simon

Abstract

There is a long history of genetic and environmental influences on carrot flavor. In the tenth century A.D., Arabian red-rooted carrots were considered tastier than white-rooted types, and warm weather was thought to develop a more “acrid” flavor than cool weather. In eighteenth-century Europe, purple and yellow carrots were considered best flavored, orange roots less desirable, and white roots nearly unpalatable (Banga 1957A,B). More recent reports have considered bitterness, sweetness, and harsh flavor in fresh, stored, and processed carrots (see reviews by Aubert et al. 1979; Simon et al. 1981). Like many vegetables, no single compound has been found to account for a distinctively “carrot-like” flavor. However, it has been possible to determine several of the compounds which contribute to carrot flavor and to attribute variation in carrot flavor to certain genetic, environmental, and postharvest factors or treatments.

Keywords

Total Soluble Solid Refrigerate Storage Carrot Root Bitter Compound Bornyl Acetate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© The AVI Publishing Company, Inc. 1985

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  • P. W. Simon

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