Abstract
WHEN dehydrated carrot is stored in the presence of oxygen its colour, due to β-carotene, is destroyed1 and simultaneously an off-flavour develops which has been described as having an odour similar to that of violets2. Although it was earlier suggested that the off-flavour was due to the formation of β-ionone2, no unequivocal proof of the nature of the product or products responsible has yet been put forward.
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References
Falconer, M. E., Fishwick, M. J., Land, D. G., and Sayer, E. R., J. Sci. Food Agric. (in the press).
Tomkins, R. G., Mapson, L. W., Allen, R. J. L., Wager, H. G., and Barker, J., J. Soc. Chem. Indust., 63, 225 (1944).
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Land, D. G., Proc. First Intern. Cong. Food Sci. Tech., London, 1962 (in the press).
Karrer, P., and Stürzinger, H., Helv. Chim. Acta, 29, 1829 (1946).
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AYERS, J., FISHWICK, M., LAND, D. et al. Off-flavour of Dehydrated Carrot stored in Oxygen. Nature 203, 81–82 (1964). https://doi.org/10.1038/203081a0
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DOI: https://doi.org/10.1038/203081a0
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