Chemical and Sensory Quality of Processed Carrot Puree As Influenced by Stress-Induced Phenolic Compounds
Physicochemical analysis of processed strained product was performed on 10 carrot genotypes grown in Texas (TX) and Georgia (GA). Carrots from GA experienced hail damage during growth, resulting in damage to their tops. Measurements included pH, moisture, soluble phenolics, total carotenoids, sugars...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1999-04, Vol.47 (4), p.1362-1366 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Talcott, S. T Howard, L. R |
| description | Physicochemical analysis of processed strained product was performed on 10 carrot genotypes grown in Texas (TX) and Georgia (GA). Carrots from GA experienced hail damage during growth, resulting in damage to their tops. Measurements included pH, moisture, soluble phenolics, total carotenoids, sugars, organic acids, and isocoumarin (6-MM). Sensory analysis was conducted using a trained panel to evaluate relationships between chemical and sensory attributes of the genotypes and in carrots spiked with increasing levels of 6-MM. Preharvest stress conditions in GA carrots seemed to elicit a phytoalexic response, producing compounds that impacted the perception of bitter and sour flavors. Spiking 6-MM into strained carrots demonstrated the role bitter compounds have in lowering sweetness scores while increasing the perception of sour flavor. Screening fresh carrots for the phytoalexin 6-MM has the potential to significantly improve the sensory quality of processed products. Keywords: Strained carrots; phenolic acids; flavor; stress; isocoumarin |
| doi_str_mv | 10.1021/jf981135f |
| format | Article |
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T ; Howard, L. R</creator><creatorcontrib>Talcott, S. T ; Howard, L. R</creatorcontrib><description>Physicochemical analysis of processed strained product was performed on 10 carrot genotypes grown in Texas (TX) and Georgia (GA). Carrots from GA experienced hail damage during growth, resulting in damage to their tops. Measurements included pH, moisture, soluble phenolics, total carotenoids, sugars, organic acids, and isocoumarin (6-MM). Sensory analysis was conducted using a trained panel to evaluate relationships between chemical and sensory attributes of the genotypes and in carrots spiked with increasing levels of 6-MM. Preharvest stress conditions in GA carrots seemed to elicit a phytoalexic response, producing compounds that impacted the perception of bitter and sour flavors. Spiking 6-MM into strained carrots demonstrated the role bitter compounds have in lowering sweetness scores while increasing the perception of sour flavor. Screening fresh carrots for the phytoalexin 6-MM has the potential to significantly improve the sensory quality of processed products. Keywords: Strained carrots; phenolic acids; flavor; stress; isocoumarin</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf981135f</identifier><identifier>PMID: 10563981</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Agronomy. Soil science and plant productions ; Biological and medical sciences ; bitterness ; Carbohydrates - analysis ; carboxylic acids ; Carboxylic Acids - analysis ; carotenoids ; carrots ; chemical composition ; coumarins ; crop damage ; cultivars ; Daucus carota ; Daucus carota - chemistry ; Daucus carota - genetics ; flavor ; food acceptability ; Food Handling ; Food industries ; food processing ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Genetics and breeding of economic plants ; Genotype ; Georgia ; hail damage ; isocoumarin ; odors ; phenolic acids ; Phenols ; phytoalexins ; sour flavor ; Species Specificity ; sugars ; sweetness ; Texas ; Varietal selection. Specialized plant breeding, plant breeding aims ; vegetable products ; water content ; Yield, quality, earliness, varia</subject><ispartof>Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1362-1366</ispartof><rights>Copyright © 1999 American Chemical Society</rights><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a468t-56e0a383c55bf65b77eb55508b48df7c9978416858be241c540516f64722869e3</citedby><cites>FETCH-LOGICAL-a468t-56e0a383c55bf65b77eb55508b48df7c9978416858be241c540516f64722869e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf981135f$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf981135f$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,777,781,2752,27057,27905,27906,56719,56769</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1915597$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10563981$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Talcott, S. T</creatorcontrib><creatorcontrib>Howard, L. R</creatorcontrib><title>Chemical and Sensory Quality of Processed Carrot Puree As Influenced by Stress-Induced Phenolic Compounds</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Physicochemical analysis of processed strained product was performed on 10 carrot genotypes grown in Texas (TX) and Georgia (GA). Carrots from GA experienced hail damage during growth, resulting in damage to their tops. Measurements included pH, moisture, soluble phenolics, total carotenoids, sugars, organic acids, and isocoumarin (6-MM). Sensory analysis was conducted using a trained panel to evaluate relationships between chemical and sensory attributes of the genotypes and in carrots spiked with increasing levels of 6-MM. Preharvest stress conditions in GA carrots seemed to elicit a phytoalexic response, producing compounds that impacted the perception of bitter and sour flavors. Spiking 6-MM into strained carrots demonstrated the role bitter compounds have in lowering sweetness scores while increasing the perception of sour flavor. Screening fresh carrots for the phytoalexin 6-MM has the potential to significantly improve the sensory quality of processed products. Keywords: Strained carrots; phenolic acids; flavor; stress; isocoumarin</description><subject>Agronomy. Soil science and plant productions</subject><subject>Biological and medical sciences</subject><subject>bitterness</subject><subject>Carbohydrates - analysis</subject><subject>carboxylic acids</subject><subject>Carboxylic Acids - analysis</subject><subject>carotenoids</subject><subject>carrots</subject><subject>chemical composition</subject><subject>coumarins</subject><subject>crop damage</subject><subject>cultivars</subject><subject>Daucus carota</subject><subject>Daucus carota - chemistry</subject><subject>Daucus carota - genetics</subject><subject>flavor</subject><subject>food acceptability</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>food processing</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Genetics and breeding of economic plants</subject><subject>Genotype</subject><subject>Georgia</subject><subject>hail damage</subject><subject>isocoumarin</subject><subject>odors</subject><subject>phenolic acids</subject><subject>Phenols</subject><subject>phytoalexins</subject><subject>sour flavor</subject><subject>Species Specificity</subject><subject>sugars</subject><subject>sweetness</subject><subject>Texas</subject><subject>Varietal selection. Specialized plant breeding, plant breeding aims</subject><subject>vegetable products</subject><subject>water content</subject><subject>Yield, quality, earliness, varia</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0M1u1DAUBWALgehQWPAC4AUgdRGwk1zbWVbhpyMVGJTp2nIcm2ZI7KmdSMzb41FGpYuuLPl8vtY9CL2m5CMlOf20s5WgtAD7BK0o5CQDSsVTtCIpzAQweoZexLgjhAjg5Dk6owRYkd6sUF_fmrHXasDKdbgxLvpwwL9mNfTTAXuLN8FrE6PpcK1C8BPezMEYfBnx2tlhNk6nqD3gZgqJZWvXzcebza1xfug1rv2497Pr4kv0zKohmlen8xzdfP2yra-y65_f1vXldaZKJqYMmCGqEIUGaC2DlnPTAgARbSk6y3VVcVFSJkC0Ji-phpIAZZaVPM8Fq0xxjj4sc_fB380mTnLsozbDoJzxc5SsyjkrK5rgxQJ18DEGY-U-9KMKB0mJPPYq73tN9s1p6NyOpnsglyITeHcCKqY2bVBO9_G_qyhAxRPLFtbHyfy9j1X4IxkvOMjtppFb-hm-N-KHrJN_u3irvFS_Qxp50-SEFiSvipzR48fvF6F0lDs_B5fKfWSDfzSEoqg</recordid><startdate>19990401</startdate><enddate>19990401</enddate><creator>Talcott, S. T</creator><creator>Howard, L. R</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19990401</creationdate><title>Chemical and Sensory Quality of Processed Carrot Puree As Influenced by Stress-Induced Phenolic Compounds</title><author>Talcott, S. T ; Howard, L. R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a468t-56e0a383c55bf65b77eb55508b48df7c9978416858be241c540516f64722869e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Agronomy. Soil science and plant productions</topic><topic>Biological and medical sciences</topic><topic>bitterness</topic><topic>Carbohydrates - analysis</topic><topic>carboxylic acids</topic><topic>Carboxylic Acids - analysis</topic><topic>carotenoids</topic><topic>carrots</topic><topic>chemical composition</topic><topic>coumarins</topic><topic>crop damage</topic><topic>cultivars</topic><topic>Daucus carota</topic><topic>Daucus carota - chemistry</topic><topic>Daucus carota - genetics</topic><topic>flavor</topic><topic>food acceptability</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>food processing</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Genetics and breeding of economic plants</topic><topic>Genotype</topic><topic>Georgia</topic><topic>hail damage</topic><topic>isocoumarin</topic><topic>odors</topic><topic>phenolic acids</topic><topic>Phenols</topic><topic>phytoalexins</topic><topic>sour flavor</topic><topic>Species Specificity</topic><topic>sugars</topic><topic>sweetness</topic><topic>Texas</topic><topic>Varietal selection. Specialized plant breeding, plant breeding aims</topic><topic>vegetable products</topic><topic>water content</topic><topic>Yield, quality, earliness, varia</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Talcott, S. T</creatorcontrib><creatorcontrib>Howard, L. R</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Talcott, S. T</au><au>Howard, L. R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical and Sensory Quality of Processed Carrot Puree As Influenced by Stress-Induced Phenolic Compounds</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1999-04-01</date><risdate>1999</risdate><volume>47</volume><issue>4</issue><spage>1362</spage><epage>1366</epage><pages>1362-1366</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Physicochemical analysis of processed strained product was performed on 10 carrot genotypes grown in Texas (TX) and Georgia (GA). Carrots from GA experienced hail damage during growth, resulting in damage to their tops. Measurements included pH, moisture, soluble phenolics, total carotenoids, sugars, organic acids, and isocoumarin (6-MM). Sensory analysis was conducted using a trained panel to evaluate relationships between chemical and sensory attributes of the genotypes and in carrots spiked with increasing levels of 6-MM. Preharvest stress conditions in GA carrots seemed to elicit a phytoalexic response, producing compounds that impacted the perception of bitter and sour flavors. Spiking 6-MM into strained carrots demonstrated the role bitter compounds have in lowering sweetness scores while increasing the perception of sour flavor. Screening fresh carrots for the phytoalexin 6-MM has the potential to significantly improve the sensory quality of processed products. Keywords: Strained carrots; phenolic acids; flavor; stress; isocoumarin</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>10563981</pmid><doi>10.1021/jf981135f</doi><tpages>5</tpages></addata></record> |
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| subjects | Agronomy. Soil science and plant productions Biological and medical sciences bitterness Carbohydrates - analysis carboxylic acids Carboxylic Acids - analysis carotenoids carrots chemical composition coumarins crop damage cultivars Daucus carota Daucus carota - chemistry Daucus carota - genetics flavor food acceptability Food Handling Food industries food processing Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Genetics and breeding of economic plants Genotype Georgia hail damage isocoumarin odors phenolic acids Phenols phytoalexins sour flavor Species Specificity sugars sweetness Texas Varietal selection. Specialized plant breeding, plant breeding aims vegetable products water content Yield, quality, earliness, varia |
| title | Chemical and Sensory Quality of Processed Carrot Puree As Influenced by Stress-Induced Phenolic Compounds |
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