30. Carrot

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch30

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Carrot, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch30

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • carrots, primarily cultivated as a vegetable - remaining symbol of carotenes, β-carotene;
  • wild carrots - coming from Afghanistan;
  • association of poor vision - night vision with lack of vitamin A, carrot to the forefront during World War II;
  • city of Holtville in California - priding itself as carrot capital of the world;
  • carrot plant, a biennial - edible part, rich in carotene;
  • carrot flowers - pollinated by bees;
  • chemistry, main pigment of carrot - β-Carotene;
  • β-Carotene and other carotenes - extract in oil, for use as color in oil-based food products;
  • extraction using supercritical carbon dioxide of freeze-dried carrots;
  • carrot seed oil, steam distillation of crushed seeds of carrot - light yellow to reddish-brown mobile essential oil obtained


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Extractives

  • Carrot Seed Oil

  • Uses

  • Analytical Method

  • Identification Numbers

  • References