Premium
Carotene oxidation and off‐flavour development in dehydrated carrot
Author(s) -
Falconer M. E.,
Fishwick M. J.,
Land D. G.,
Sayer E. R.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740151215
Subject(s) - flavour , chemistry , carotene , food science , taste , flavor
Dėhydrated carrot develops an unpleasant “off”‐flavour when stored in the presence of oxygen. The off‐flavour has been described as “having an odour similar to violets” and it was suggested to be due to the formation of β‐ionone formed by oxidation of β‐carotene. This suggestion is supported by the fact that loss of colour, which is mainly due to the presence of β‐carotene, accompanies the development of off‐flavour. If the above suggestion is true it should be possible to establish a direct relationship between loss of β‐carotene and off‐flavour, and this has now been done in a series of storage tests in which both carotene analyses and taste panel assessment for natural and off‐flavour were carried out.