Factors contributing to taste and quality of commercially processed strained carrots
Additional Document Info
Commercially processed strained carrots were obtained from three different processing locations over a 1-year span. Selected carrot lots exhibited both desirable and undesirable sensory attributes based on informal evaluations, while additional carrots were chosen based on postharvest storage factors that may have influenced overall quality. Physicochemical analysis was conducted to determine factors influencing carrot taste and color attributes that could be utilized for retail quality assessment. Quantitative sensory analysis was performed on a subset of the production lots representing a diverse range in chemical composition. Basic taste attributes indicated that concentrations of 6-methoxymellein (6-MM), soluble phenolics and organic acids in relation to high moisture content were critical factors for strained carrot taste. Strained carrot color could not be attributed to processing location or chemical composition and was likely due to raw product variation between cultivars. Variation between each processing location was greater than variation within each location, and overall differences between lots was attributed to 6-MM and soluble phenolic acid concentrations. By screening raw carrots for indications of stress induced chemical constituents, an understanding of those factors contributing to commercially processed strained carrot taste can be obtained. 2001 Elsevier Science Ltd.