Sensory Perception and Consumer Acceptance of Carrot Cultivars Are Influenced by Their Metabolic Profiles for Volatile and Non-Volatile Organic Compounds
Sensory parameters as well as the volatile and non-volatile compound profiles of sixteen carrot cultivars were recorded to obtain insight into consumer preference decisions. The sensory test was carried out with a consumer panel of 88 untrained testers allowing a clear acceptance-based differentiati...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/24/4389 |
| _version_ | 1797381102003814400 |
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| author | Thomas Nothnagel Detlef Ulrich Frank Dunemann Holger Budahn |
| author_facet | Thomas Nothnagel Detlef Ulrich Frank Dunemann Holger Budahn |
| author_sort | Thomas Nothnagel |
| collection | DOAJ |
| description | Sensory parameters as well as the volatile and non-volatile compound profiles of sixteen carrot cultivars were recorded to obtain insight into consumer preference decisions. The sensory test was carried out with a consumer panel of 88 untrained testers allowing a clear acceptance-based differentiation of the cultivars. Five individual sensory characters (sweetness, overall aroma, bitterness, astringency and off-flavor) supported this discrimination. Chemical analyses of volatile organic compounds, polyacetylenes, phenylpropanoids and sugars enabled us to correlate the influence of these ingredients on sensory perception. Higher concentrations of α-pinene, hexanal, styrene and acetophenone correlated with a better acceptance, as well as sweetness and overall aroma perception. In contrast, a low acceptance as well as a stronger perception of bitterness, astringency and off-flavor correlated with enhanced concentrations of camphene, bornylacetate, borneol, myristicine, falcarindiol, falcarindiol-3-acetate, laserin and epilaserin. The present study should support the development of new breeding strategies for carrot cultivars that better satisfy consumer demands. |
| first_indexed | 2024-03-08T20:46:33Z |
| format | Article |
| id | doaj.art-2f9e997c79274ce09769145bf424045e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T20:46:33Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2f9e997c79274ce09769145bf424045e2023-12-22T14:08:30ZengMDPI AGFoods2304-81582023-12-011224438910.3390/foods12244389Sensory Perception and Consumer Acceptance of Carrot Cultivars Are Influenced by Their Metabolic Profiles for Volatile and Non-Volatile Organic CompoundsThomas Nothnagel0Detlef Ulrich1Frank Dunemann2Holger Budahn3Julius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Breeding Research on Horticultural Crops, Erwin-Baur-Str. 27, D-06484 Quedlinburg, GermanyJulius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Königin-Luise-Str. 19, D-14195 Berlin, GermanyJulius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Breeding Research on Horticultural Crops, Erwin-Baur-Str. 27, D-06484 Quedlinburg, GermanyJulius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Breeding Research on Horticultural Crops, Erwin-Baur-Str. 27, D-06484 Quedlinburg, GermanySensory parameters as well as the volatile and non-volatile compound profiles of sixteen carrot cultivars were recorded to obtain insight into consumer preference decisions. The sensory test was carried out with a consumer panel of 88 untrained testers allowing a clear acceptance-based differentiation of the cultivars. Five individual sensory characters (sweetness, overall aroma, bitterness, astringency and off-flavor) supported this discrimination. Chemical analyses of volatile organic compounds, polyacetylenes, phenylpropanoids and sugars enabled us to correlate the influence of these ingredients on sensory perception. Higher concentrations of α-pinene, hexanal, styrene and acetophenone correlated with a better acceptance, as well as sweetness and overall aroma perception. In contrast, a low acceptance as well as a stronger perception of bitterness, astringency and off-flavor correlated with enhanced concentrations of camphene, bornylacetate, borneol, myristicine, falcarindiol, falcarindiol-3-acetate, laserin and epilaserin. The present study should support the development of new breeding strategies for carrot cultivars that better satisfy consumer demands.https://www.mdpi.com/2304-8158/12/24/4389<i>Daucus carota</i>volatile organic compoundsterpenespolyacetylenesphenylpropanoidsGC |
| spellingShingle | Thomas Nothnagel Detlef Ulrich Frank Dunemann Holger Budahn Sensory Perception and Consumer Acceptance of Carrot Cultivars Are Influenced by Their Metabolic Profiles for Volatile and Non-Volatile Organic Compounds Foods <i>Daucus carota</i> volatile organic compounds terpenes polyacetylenes phenylpropanoids GC |
| title | Sensory Perception and Consumer Acceptance of Carrot Cultivars Are Influenced by Their Metabolic Profiles for Volatile and Non-Volatile Organic Compounds |
| title_full | Sensory Perception and Consumer Acceptance of Carrot Cultivars Are Influenced by Their Metabolic Profiles for Volatile and Non-Volatile Organic Compounds |
| title_fullStr | Sensory Perception and Consumer Acceptance of Carrot Cultivars Are Influenced by Their Metabolic Profiles for Volatile and Non-Volatile Organic Compounds |
| title_full_unstemmed | Sensory Perception and Consumer Acceptance of Carrot Cultivars Are Influenced by Their Metabolic Profiles for Volatile and Non-Volatile Organic Compounds |
| title_short | Sensory Perception and Consumer Acceptance of Carrot Cultivars Are Influenced by Their Metabolic Profiles for Volatile and Non-Volatile Organic Compounds |
| title_sort | sensory perception and consumer acceptance of carrot cultivars are influenced by their metabolic profiles for volatile and non volatile organic compounds |
| topic | <i>Daucus carota</i> volatile organic compounds terpenes polyacetylenes phenylpropanoids GC |
| url | https://www.mdpi.com/2304-8158/12/24/4389 |
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