Carrots, flavor

Carrots (Daucus carota L.) are of considerable nutritional significance because they are the most Important vegetable source of provitamin A in the U.S. diet, providing 14% of the total (17). Varietal and seasonal differences In carrot flavor have been reported since the introduction of carrots to Europe from the Mideast in the 12th century ( ). This report details some of the particular problems and potential solutions for the genetic improvement of carrot quality. 

Arana, F., Action of B-glucosidase in the curing of vanilla. Food Res., 8, p. 343, 1943. Aryan, A.P., B. Wilson, C.R. Strauss, P.J. Williams, Properties of glycosidase of Vitis vinifera and a comparison of P-glucosidase activity with that of exogenous enzymes assessment of possible applications in enology, Am. J. Enol. Vitic., 38, p. 182, 1987. Simon, P.W., C.E. Peterson, R.C. Lindsay, Genetic and environmental influences on carrot flavor, J. Amer. Soc. Hort. Sci., 105(3), p. 416, 1980. 

Falconer, M.E. et ah. Carotene oxidation and off-flavor development in dehydrated carrot, J. Sci. Food Agric., 15, 857, 1964. 

In the eastern United States apples of the Delicious variety treated 10 days prior to harvest with pure gamma isomer showed no trace of off-flavor at harvest time. Dusts and sprays applied to carrot seedlings produced no traces of off-flavor in the mature vegetables. Several tasters could not differentiate between peaches sprayed within a few days of harvest and check fruit. Celery in Florida sprayed twice, once within 6 weeks of harvest and once within 30 days of harvest, was canned and put through a severe series of tests. 

Carrot seed oil is used in the alcoholic beverage industry, in food flavors, and in perfume compositions. FCT 1976 (14) p.705 [8015-88-1], [84929-61-3]. 

But stove oil, if not carefully used, left an oily flavor in carrots. Synthetic rubber reduced the need for guayule. Fuel oil prices had advanced to a level that almost prohibited their use for weed control. The future of oil in the herbicide field was in doubt. Yet farmers needed oil sprays for their irrigation systems, which were infesting their fields with weeds, and for their fence lines, which were harboring thrips and other insects and diseases. These problems of research were undertaken by the agricultural experiment stations in California, Massachusetts, New York, and other states. 

The research indicated that comparatively few common flavorings absorb beat Ithus. temperature rise/unit offline) as fast as water. Among the more Volatile under microwave radiation are fenugreek and onion oleoresin, whereas, in decreasing order of volatility, arc sage oleoresiu. ginger oleoresin, carrot seed oil. anise nil. hasil sweet oil. oleoresin celery, and oleoresin black pepper. 

The family is cosmopolitan with concentration in areas of the north temperate /one and tropical mountains. They are mostly herbs important as foods and flavors (celery, carrots, fennel, caraway, aniseed, etc.) Coitium is toxi. ... 

Furthermore Figure 7 shows that by carrot drying with an air temperature of 110 °C the upper limit of brown discoloration of the product is not reached at a final water content of 7 %, whereas at 90 °C no visible color changes can be detected. Therefore, during carrot drying the flavor quality limit is reached much earlier than the corresponding limit of brown discoloration. 

Table I shows that an increase of Amadori compounds occurs parallel with an increase of isovaleraldehyde formed by Strecker degradation of the amino acid leucine (18 ). It becomes evident from Table I that the flavor impression "burnt arises if certain concentrations of isovaleraldehyde are exceeded this flavor change is increased by increasing isovaleraldehyde concentrations. By this means an analytical control of undesirable sensory changes caused by the Maillard reaction in carrots is available.

Oils may contain toxic compounds. For example, Myristicin is the compound that flavors nutmeg and mace it is also found in black pepper and carrot, parsley, and celery seeds. Used in culinary quantities, myristicin is only a flavoring. In massive doses, it causes hallucination. Thujone, the anise-flavored oil in wormwood, caused an epidemic of brain disease in drinkers addicted to the now-banned liquor absinthe. Sassafras contains a toxic oil similar to thujone, which is why it is no longer used to make root beer. Very high doses of menthol, from peppermint, may cause dangerous irregularities in the heart s rhythm (Weiss, 1997)... 

Products J 0 and J l are meaty in aroma and flavor. 1 possesses a characteristic meaty note reminiscent of 1iver-sausage whilst has a roasted meat odor and a burnt meat taste. In addition, the cis stereoisomer has a carrot-like and mushroom-like aroma and a herbaceous and tropical fruit note. The flavor thresholds in water of JJD and 1 1 are below 100 ppb. 

One pragmatic approach to the problem is the flavorese concept (i). A crude enzyme preparation from the fresh food or a closely related species is added to the processed food in the hope that the nonvolatile flavor precursors are still present and will yield the full range of fresh flavor components upon enzymatic treatment. This approach has been applied with some success to watercress (1,2), cabbage 1,2, 3, 4), horseradish 2, 3), onions 2, 3), carrots 2, 3, 5), peas, beans 2,3,6), citrus juice (2, 7), raspberries (8), tomato juice (2, 3, 9), bananas (JO), and various flower fragrances 11). This would seem to be a desirable approach since the products of different enzymatic reactions are probably necessary for full flavor. However the flavor-forming activity of the enzyme preparations was variable (5, 6, 7, 9), and the flavors were not always like that of the fresh vegetable (3). The several enzymes and flavor precursors may not have been present in the normal ratios. Also, to be practical, the enzyme preparation must be inexpensive to prepare and store, the substrates must persist in the processed food, and they must be available to enzyme action. One also wonders how processed foods can be enzymatically treated under sterile conditions. 

So when Ross and Jenny came home from school, looking for a snack, I devised some tempting treats. Instead of a whole apple, I sliced that apple and used raisins to make faces. Pretty simple. Other times I sliced a variety of fruits and offered them on a plate with some fruit-flavored yogurt as a dip. When I had the time and wanted to be creative, I cut bell peppers to use as palm fronds on trunks of longitudinally sliced carrots, perhaps with a bush of broccoli, and a pond of low-fat salad dressing on a platter. Mothers in the neighborhood began to wonder why their kids wanted to come to our house after school Yup, I was Mr. Mom, and I loved it. 

I really believe that Americans eat so few fruits and vegetables because they don t know what to do with them beyond simply peeling a banana or boiling a bunch of carrots. Pretty boring for the most part. Sure, a nice ripe banana can be a quick, tasty snack, but very little effort converts that humble banana into a spectacular flaming dessert. And those carrots come alive with flavor after adding a touch of this and a sprig of that. 

Saute the onion and scallion in the olive oil for about 3 minutes in a large pot. Add the carrots and saute for another 3 minutes. Add the broth and all the ingredients except the peas, parsley, tomatoes, spinach, and macaroni. Bring everything to a boil, lower the heat, and simmer the soup for 1 hour. Add the macaroni, tomatoes, spinach, peas, and parsley and simmer the soup for 10 minutes more. Add salt and pepper to taste. You ll find that this is even more delicious the next day after all the flavors merge. 

Hydroxythietanes are flavoring substances and phosphate esters of 3-hydroxy-thietane and 3-( 3-hydroxyethylthio) thietane have been investigated as pesti-cides. ° " ° 2,2-Dimethylthietane, when applied to carrots, is said to rebel rabbits and other game. ... 

Parsnips are biennial vegetables grown for their long, white, sweet-flavored roots. Culture is much like that of carrots, except that... 

Gin is produced entirely from neutral spirits too (i.e., without the fermentation congeners), but has an aromatic flavor element derived from a final distillation over juniper berries or from added coriander seeds (a member of the carrot family). 

Artichoke s signature dish is, of course, their whole stuffed artichoke. The artichoke is steamed then stuffed with breadcrumbs, spinach, roasted red peppers and peas. A wonderful honey Dijon mustard dipping sauce is served on the side. On the entree list is the tempeh or tofu delight, a macrobiotic dish of broccoli, cauliflower, carrots, shiitake mushrooms and dulce served over rice. Also inviting is the garlic-broccoli ziti, a simple pasta dish flavored with garlic and olive oil. 

Carrot seed oil is used in the alcoholic beverage industry, in food flavors, and in perfume compositions. 

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