Investigation of bitterness in carrots (Daucus carota L.) based on quantitative chemical and sensory analyses

Bitterness is considered as an undesirable taste of carrots. Quantitative chemical analysis of potential bitter compounds of different carrot genotypes was combined with sensory analysis in order to identify key compounds likely to be responsible for the bitterness of carrots. Eight carrot genotypes ('Bolero', 'Mello Yello', 'Nairobi', 'Tornado', 'Purple Haze', 'Line 1, 'Line 2', and 'Line 3') representing extremes in sensory-perceived odour, flavour, and taste. Potential bitter compounds like polyacetylenes, isocoumarins and phenolic acids were quantified in the peel and the corresponding peeled carrot, and their contribution to bitterness in raw carrots was analysed by sensory profiling using multivariate data analysis. Falcarindiol and a di-caffeic acid derivative were highly related to bitterness in contrast to falcarinol and other potential bitter compounds. Falcarindiol and the di-caffeic acid derivative were primarily present in the peel whereas falcarinol was almost evenly distributed in the root. Investigation of bitterness revealed that high sugar content to some extent could mask the bitter perception of carrots. As falcarinol is the most bioactive of the carrot polyacetylenes the results of the present study indicate that there is a basis for improving the health effects of raw carrots without affecting sensory quality. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.