Aroma compounds of coloured carrots (Daucus carota L. ssp sativus Hoffm.)

Seven carrot varieties with different colours, orange, white, purple with orange core, purple, yellow, and red, were examined for their content of essential oils, oil components and sugars as aromarelevant compounds. Influence of high global radiation during growing period on total amount of essential oil could be demonstrated except for the red cultivar. White, red and yellow carrots contained the highest amounts of essential oil. The quantitative composition of essential oils differed not only between orange cultivars but also between new coloured ones. The results were discussed with regard to antioxidative capacity of selected oil components. Sucrose was the dominant sugar, also in white, purple, yellow and red carrots. New coloured cultivars were recommended to increase vegetable consumption.