Raffo A. 1, Sinesio F. 1, Kristensen H.L.2, Roviglioni R..3, Nardo N.1, Moneta E.1, Peparaio M.1, Baiamonte I.1, Comendador J.1 and Paoletti F.1

1) National Research Institute for Food and Nutrition (I.N.R.A.N.). Via Ardeatina, 546 00178 - Rome
2) University of Aarhus. Kirstinebjergvej, 10 - 5792 Ärslev (DK)
3) IAssociazione Italiana Agricoltura Biologica. Via Piave, 14 - 00187 Rome (I)


The eating quality of fresh carrots (Daucus carota L.) from two seasons experimental field trials in Denmark and Italy was studied by sensory and chemical analyses. For the field trial in Denmark (by the research programme VEGQURE - Organic cropping Systems for Vegetable production) a single cultivar, Bolero, was grown by one conventional and three different farming practices. For the Italian field trial two cultivars, cv. Maestro and Excelsior, were grown following one conventional and one organic farming practice. A detailed carrot chemical profile, related to flavour quality, was obtained by HPLC determination of sugars and organic acids, and by GC-MS measurements of aroma compounds isolated by the Stir Bar Sorptive Extraction technique.

Sensory profile of fresh carrots was constructed using a trained sensory panel, with the purpose of describing the perceived differences for effect of cultivar and farming practice, as well as evaluating whether the impact on sensory quality was consistent over years and cultivars.

The study aims to improve the understanding of the sensory quality of conventional and organic fresh carrots cultivars by depicting taste – odour constituents responsible of sensory attributes which are important for consumers (sweet taste, carrot flavour) or having a negative impact on consumer acceptability (e.g. bitterness, terpene flavour). The relationships between the sensory properties of genotypes and content of non-volatile and volatile compounds are studied using univariate and multivariate approaches.

This work is part of the research project “Quality analysis of critical control points within the whole food chain and their impact on food quality, safety and health (QACCP)”, which is a “CORE Organic” funded project (European Commission).

Keywords: carrots, organic, sensory profiling, taste and aroma compounds.