Articles
DIMENSIONS OF SENSORY CARROT QUALITY
Article number
517_44
Pages
351 – 360
Language
Abstract
A market study, conducted near Berlin in 1997, indicated, that only few attributes of carrots were used by consumers to assess carrot quality.
To identify the main dimensions of perceivable attribute-profiles a Quantitative Descriptive Analysis (Stone and Sidel, 1993) was conducted and results were compared to hedonic consumer ratings.
To identify the main dimensions of perceivable attribute-profiles a Quantitative Descriptive Analysis (Stone and Sidel, 1993) was conducted and results were compared to hedonic consumer ratings.
42 descriptors were used by the descriptive panel to characterize the appearance, taste and mouthfeel of 21 stored and 27 fresh carrots samples of several cultivars.
Independent from each other both analyses showed three main directions of variation: “harsh”, “juicy/crunchy”, “spices”.
A subset of 11 (fresh and stored) of the 48 carrot samples was examined by 98 consumers for their overall liking.
Authors
B. Brückner, B. Röger, H. Auerswald
Keywords
Carrot, Daucus carota
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