Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties.

摘要: Four different colored carrots, orange, purple with orange core, yellow, and white, were examined for their content of phenolics, antioxidant vitamins, sugars as well volatiles sensory responses. A total 35 identified in all 27 positively. White carrot contained the highest volatiles, followed by purple, yellow. In total, 11, 16, 10, 9 phenolic compounds determined first time white respectively. Of these, chlorogenic acid was most predominant compound varieties. Differences (p < 0.05) relative sweetness, contents vitamin C alpha- beta-carotenes, certain flavor characteristics observed among varieties examined. Purple carrots 2.2 2.3 times more beta-carotenes (trace yellow; not detected white) than may be used place other to take advantage its nutraceutical components.