EVALUATION OF SENSORY AND CHEMICAL QUALITY CRITERIA OF CARROTS AND SWEDES

The most salient features of carrots from the sensory point of view are the following factors:

1. Sharp, bitter, aftertaste, green grass.

2. Fruity, sweet.

3. Juiciness, crisp.

4. Hard, resistence to chewing.

Swedes can be characterized much the same way as carrots, but fruitiness seems to be a stronger positive factor, while sharp, bitter, aftertaste, together with sulphurous form a less pronounced and clearcut negative factor.
The total texture impression correlates highly with the overall assessment of taste and smell.
Generally smell and taste gave significant positive correlations.
Correlations, canonical and others, between chemical and physical variables on one side and sensory ones, are low, but some are significant and meaningful.

Symposium on Quality of Vegetables

M. Martens, B. Fjeldsenden, H. Russwurm Jr

https://doi.org/10.17660/ActaHortic.1979.93.2