Genotype, Soil, and Climate Effects on Sensory and Objective Components of Carrot Flavor1

Abstract

Abstract The flavor of raw carrots ( Daucus carota L.) was largely influenced by genetic variation, with dominance for desirable flavor attributes (high sweetness, low harsh flavor). Quality characteristics of plants grown under controlled temperature, relative humidity, daylength, and light intensity were comparable to those of plants grown in the simulated natural climate. Climate had a major influence on carotenoid levels. Terpinolene was the most abundant volatile terpenoid, and it affected harsh flavor, sweetness, and preference. Total sugar levels also influenced sweetness.