Quality of carrots as affected by pre- and postharvest factors and processing

The aim of this review is to provide an update on factors contributing to quality of carrots, with special focus on the role of pre- and postharvest factors and processing. The genetic factor shows the highest impact on quality variables in carrots, causing a 7–11-fold difference between varieties in content of terpenes, β-carotene, magnesium, iron and phenolics as well as a 1–4-fold difference in falcarindiol, bitter taste and sweet taste. Climate-related factors may cause a difference of up to 20-fold for terpenes, 82% for total sugars and 30–40% for β-carotene, sweet taste and bitter taste. Organic farming in comparison with conventional farming has shown 70% higher levels for magnesium and 10% for iron. Low nitrogen fertilisation level may cause up to 100% increase in terpene content, minor increase in dry matter (+4 to +6%) and magnesium (+8%) and reduction in β-carotene content (−8 to −11%). Retail storage at room temperature causes the highest reduction in β-carotene (−70%) and ascorbic acid (−70%). Heat processing by boiling reduces shear force (−300 to −1000%) and crispiness (−67%) as well as content of phenolics (−150%), terpenes (−85%) and total carotenes (−20%) and increases the risk of furan accumulation. Sensory and chemical quality parameters of carrots are determined mainly by genetic and climate-related factors and to a minor extent by cultivation method. Retail temperature and storage atmosphere as well as heating procedure in processing have the highest impact in quality reduction. © 2013 Society of Chemical Industr

The effect of ethanol concentration on the temporal perception of viscosity and density in white wine

Time-Intensity (T-I) methodology and a trained panel were used to characterize the perceived intensities of viscosity and density in a dealcoholized white wine over a concentration series of added ethanol (0, 3%, 7%, 10%, 12%, and 14% v/v). While ethanol concentration was found to be highly correlated with maximum perceived intensity and physical measurements of viscosity and density, perceived viscosity and density maxima were best described by quadratic and cubic models, respectively. Intensity maxima for viscosity and density occurred at 10% and 12% v/v ethanol concentration, respectively, although wines of 7% to 14% ethanol were not statistically differentiated for either attribute. This is somewhat surprising given anecdotal comments espousing the positive fullness characters of so called 'high alcohol' wines. Based on the combined results from correlation and principal component analyses, the T-I curve-derived parameters important in explaining perceived viscosity and density in white wine appear to be maximum intensity, persistence of maximum intensity, rate of increase, rate of decrease (for density), and area under the curve