S: Sensory & Food Quality
Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes
Article first published online: 19 NOV 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 11, pages S1800–S1806, November 2013
How to Cite
Fukuda, T., Okazaki, K. and Shinano, T. (2013), Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes. Journal of Food Science, 78: S1800–S1806. doi: 10.1111/1750-3841.12292
- Issue published online: 19 NOV 2013
- Article first published online: 19 NOV 2013
- Manuscript Accepted: 14 SEP 2013
- Manuscript Received: 9 JUN 2013
- carrot aroma;
- sensory evaluation;
The aroma characteristics and volatile profiles of 14 carrot varieties were investigated by sensory evaluations and gas chromatography–mass spectrometry volatile analyses. The sensory map obtained by principal components analysis showed that the sensory attributes comprised 3 categories: sour/green, overall carrot/harsh/ink-like, and fruity/fresh/sweet. The Kuroda type is characterized by lower intensities of overall carrot/harsh/ink-like and fruity/fresh/sweet notes. Furthermore, volatile profiling indicated that this type did not have significantly higher amounts of volatiles. Partial least squares regression analysis determined the quantitative contributions to ink-like, harsh, and fruity carrot aromas; monoterpenes had significant positive correlations with these attributes, while bisabolene isomers had negative correlations. The aroma attribute intensity and contents of volatiles and nutritional compounds are relatively low in the Kuroda type than in other carrot types. This type may be useful for reducing carrot harshness during the development of new carrots with good eating qualities.
We describe the differences in aroma characteristic and volatile profiling among carrot varieties, and it has revealed that the Kuroda is a useful carrot type for reducing carrot harshness. We identified the quantitative contributions of terpene compounds for aroma attributes in carrot roots. Information in this study will support the development of new carrots that satisfy consumer demands.