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Sensory Attributes and Instrumental Analysis Relationships for Strained Processed Carrot Flavor
Author(s) -
HOWARD L.R.,
BRASWELL D.,
HEYMANN H.,
LEE Y.,
PIKE L.M.,
ASELAGE J.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05625.x
Subject(s) - aftertaste , flavor , aroma , sugar , food science , taste , chemistry , sensory system , biology , neuroscience
Regression models relating sensory attributes and composition of tin genotypes of processed strained carrots were developed. Fresh carrot‐flavor, aroma, and aftertaste were associated with high total sugar to terpinolene ratios. Sweet taste and sweet aftertaste were associated with high levels of total sugar and high total sugar to terpinolene ratios. Cooked flavor and cooked aftertaste were associated with high terpinolene content. Selection of genotypes with high total sugar to terpinolene ratios should improve strained processed carrot sensory quality.