Abstract
ABSTRACT Carrots blanched in water for 0 to 300 sec were analyzed for flavor volatiles by dynamic headspace analysis, the volatiles identified by gas chromatography/mass spectrometry, and the sensory attributes evaluated by a trained panel to determine quality changes as related to blanching times. Most volatiles, in particular terpenoids (sabinene, β‐pinene, β‐myrcene, limonene, trans ‐caryophyllene, α‐humulene, β‐bisabolene and α‐farnesene) decreased by at least 50% within 60 sec of blanching. Ratings on quality attributes of color, texture, raw carrot aroma, sweetness, flavor and overall impression decreased with blanching time, while cooked carrot aroma increased. There were correlations (p < 0.05) between blanching times, flavor volatiles and sensory attributes.
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Claims 5
Claim · model-written summary
Most carrot volatiles, especially listed terpenoids, fell by at least 50% within 60 seconds of blanching.
- Taxon
- Carrots
Daucus carotat0 - Treatment
- blanchinge0
- Outcome
- Most volatilese0
- Direction
- decreasede0
- Value
- at least 50%e0
- Qualifier
- within 60 sece0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Most volatiles, in particular terpenoids (sabinene, β‐pinene, β‐myrcene, limonene, trans ‐caryophyllene, α‐humulene, β‐bisabolene and α‐farnesene) decreased by at least 50% within 60 sec of blanching”
t0“Carrots”
Claim · model-written summary
Color, texture and raw carrot aroma ratings decreased as blanching time increased.
- Taxon
- CarrotsDaucus carotat0
- Treatment
- blanching timee0
- Outcome
- color, texture, raw carrot aromae0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ratings on quality attributes of color, texture, raw carrot aroma, sweetness, flavor and overall impression decreased with blanching time”
t0“Carrots”
Claim · model-written summary
Sweetness, flavor and overall impression ratings decreased as blanching time increased.
- Taxon
- CarrotsDaucus carotat0
- Treatment
- blanching timee0
- Outcome
- sweetness, flavor and overall impressione0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ratings on quality attributes of color, texture, raw carrot aroma, sweetness, flavor and overall impression decreased with blanching time”
t0“Carrots”
Claim · model-written summary
Cooked carrot aroma increased with blanching time.
- Taxon
- CarrotsDaucus carotat0
- Treatment
- blanching timee0
- Outcome
- cooked carrot aromae0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decreased with blanching time, while cooked carrot aroma increased”
t0“Carrots”
Claim · model-written summary
Blanching times, flavor volatiles and sensory attributes were correlated at p < 0.05.
- Taxon
- CarrotsDaucus carotat0
- Treatment
- blanching timese0
- Outcome
- flavor volatiles and sensory attributese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There were correlations (p < 0.05) between blanching times, flavor volatiles and sensory attributes”
t0“Carrots”
The same questions in other papers
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See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.