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Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

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Food Research Center, University of Lincolnshire and Humberside, Brayford Pool, Lincoln LN6 7TS, United Kingdom, and Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland A1B 3X9, Canada
Cite this: J. Agric. Food Chem. 2001, 49, 3, 1410–1416
Publication Date (Web):February 8, 2001
https://doi.org/10.1021/jf000595h
Copyright © 2001 American Chemical Society
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    Abstract

    Four different colored carrots, orange, purple with orange core, yellow, and white, were examined for their content of phenolics, antioxidant vitamins, and sugars as well as their volatiles and sensory responses. A total of 35 volatiles were identified in all carrots, 27 positively. White carrot contained the highest content of volatiles, followed by orange, purple, and yellow. In total, 11, 16, 10, and 9 phenolic compounds were determined for the first time in orange, purple, yellow, and white carrots, respectively. Of these, chlorogenic acid was the most predominant phenolic compound in all carrot varieties. Differences (p < 0.05) in relative sweetness, the contents of vitamin C and α- and β-carotenes, and certain flavor characteristics were observed among the colored carrot varieties examined. Purple carrots contained 2.2 and 2.3 times more α- and β-carotenes (trace in yellow; not detected in white) than orange carrots, respectively. Purple carrot may be used in place of other carrot varieties to take advantage of its nutraceutical components.

    Keywords: Colored carrots; volatiles; phenolics; sugars; vitamin C; α- and β-carotenes; flavor profile

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    *

     Corresponding author [telephone +44 (0) 1522 886024; fax +44 (0) 1522 886026; e-mail [email protected]].

    †

     University of Lincolnshire and Humberside.

    ‡

     Memorial University of Newfoundland.

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