Carrots flavour

DC146 Cu, ]. Q., F. Perineau, M. Dealmas, and A. Gaset. Gomparison of the chemical composition of carrot seed essential oil DG157 extracted by different solvents. Flavour Fragrance J 1989 4(4) 225-231. 

The root of carrot Daucus carota) is eaten raw or cooked. The characteristic aroma and flavour of carrots are mainly due to volatile compounds, although non-volatile polyacetylenes and isocoumarins contribute significantly to the bitterness of carrots [1,2]. More than 90 volatile compounds have been identified from carrots (Table 7.9) [207-215]. The carrot volatiles consist mainly of terpenoids in terms of numbers and amounts and include monoterpenes, sesquiterpenes and irregular terpenes. Monoterpenes and sesquiterpenes account... 

Key flavour compounds Carrot Daucus carota) Celery and celeriac Apium graveolens) Parsnip Pastinaca sativa) Parsley Petroselinum crispum)... 

Key flavour compounds Carrot Celery and celeriac Parsnip Parsley... 

Four of the 12 flavouring agents in this current group (Nos 1771,1772,1774 and 1777) have been reported to occur naturally in foods. They have been detected in white wine, spinach, potatoes, sweet potatoes, yams, kale, brown rice, brown rice germ, brown rice sprouts, barley, barley sprouts, beans, bean sprouts, corn, oatmeal, squash, carrot, onion, chestnut, apple, shiitake mushrooms, green laver, lactobacilli and broccoli (Cutillo et al., 2003 Oh et al., 2003 Anon., 2004). No quantitative data on the natural levels in food were available, and therefore consumption ratios (the ratios of their consumption from natural food sources to their use as flavouring agents) were not calculated. 

Cu, J.Q., Perineau, F., Delmas, M., and Gaset, A. 1989. Comparison of the Chemical composition of carrot seed essential oil extracted hy different solvents. Flavour Frag. J, 4,225-231. 

Carrot Daucus carrota Reported CO2 yields Major components Description Odour profile Minimum perceptible Flavour applications Fragrance applications... 

A bitter taste is desirable for some foods, where it is a typical taste. Examples include grapefruits, chicory leaves, cocoa, coffee, beer and tonic drinks. However, sometimes a bitter taste is considered undesirable (ofif-flavour) and the affected foods can have an unacceptable taste and can be even inedible (such as oranges, carrots... 

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