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Characterization of the aroma of raw carrots (Daucus carota L.) with the use of factor analyses

, : Characterization of the aroma of raw carrots (Daucus carota L.) with the use of factor analyses. Journal of Food Science 48(1): 71-72, 74

Sensory evaluations of 20 aroma related characteristics were derived for 10 carrot selections and cvs. Five independent aroma attributes were then defined which could help characterize intervarietal variation on aroma detected nasally.

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Accession: 001053463

DOI: 10.1111/j.1365-2621.1983.tb14790.x

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