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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 [panel] evaluations of 20 aroma related characteristics derived using open discussion profile methods were made on 10 different carrot selections. Factor analysis was applied to the sensory evaluations to determine an orthogonal set of descriptors which were derived from the original set of data. Five factors, defining independent aroma characteristics of raw carrots, were determined to be earthy-organic aroma, basic raw carrot aroma, fruity-perfumy aroma, nonearthy aromatics and piney aroma. A 2nd application of factor analysis was used to identifiy components in the head space profile which might correlate with the 5 newly determined aroma descriptions.

Accession: 001053463

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

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M.L.llan M.R.; Cash J.N.; Gray J.I., 1983: Characterization of the aroma of raw carrots daucus carota with the use of factor analyses. Sensory [panel] evaluations of 20 aroma related characteristics derived using open discussion profile methods were made on 10 different carrot selections. Factor analysis was applied to the sensory evaluations to determine an orthogonal set of des...

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