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- Edelenbos, Merete, et al. Show all 4 Authors
- International journal of food science & technology 2008 v.43 no.9 pp. 1619-1627
- bitterness; carrots; color; genotype; multivariate analysis; odor compounds; odors; quantitative analysis; sensory evaluation; taste sensitivity; terpenoids
- ... Quantitative analyses of volatile compounds isolated from raw carrots were combined with sensory analysis in order to identify the role of these compounds on aroma and flavour perception in coloured carrots. A sensory map of carrots with different colours was developed, the content of the isolated volatiles was determined and the role of these compounds for harsh flavour perception in raw coloured ...