Occurrence of 6-methoxymellein in fresh and processed carrots and relevant effect of storage and processing

The occurrence of 6-methoxymellein (6-MM) in fresh and conventionally processed carrot products (for a total of 176 samples) marketed in European locations and the effect of Alternaria spp. infection and storage conditions on 6-MM accumulation were investigated. 6-MM was found in 78% of tested samples with levels ranging from 0.02 to 76.00 microg/g, with only 1 of 79 fresh carrots exceeding the "just noticeable difference" level for 6-MM. Storage of carrots at 1 degree C was suitable to maintain low levels of 6-MM for a period of at least 17 weeks. No effect of Alternaria spp. infection was observed on 6-MM occurrence. The fate of 6-MM during carrot juice processing was also investigated by using different enzyme formulations for maceration and blanching procedures. Levels of 6-MM in blanched carrots obtained by boiling water or steam treatment were reduced by 69 or 33%, respectively, as compared to fresh carrots. No decrease in 6-MM levels was observed after maceration with pectinolytic enzyme preparations (Rapidase Carrot Juice and Ultrazym AFP-L). A reduction of 6-MM by 85 or 94% was obtained after the entire cycle of carrot juice processing, depending on the blanching procedure used.     

Inhibitory effects of feeding with carrots or (-)-falcarinol on development of azoxymethane-induced preneoplastic lesions in the rat colon

The effects of intake of dietary amounts of carrot or corresponding amounts of (-)-(3R)-falcarinol from carrots on development of azoxymethane (AOM)-induced colon preneoplastic lesions were examined in male BDIX rats. Three groups of eight AOM-treated rats were fed the standard rat feed Altromin supplemented with either 10% (w/w) freeze-dried carrots with a natural content of 35 mug falcarinol/g, 10% maize starch to which was added 35 mug falcarinol/g purified from carrots, or 10% maize starch (control). After 18 weeks, the animals were euthanized and the colon was examined for tumors and aberrant crypt foci (ACF), which were classified into four size classes. Although the number of small ACF was unaffected by the feeding treatments, the numbers of lesions as a function of increasing size class decreased significantly in the rats that received one of the two experimental treatments, as compared with the control treatment. This indicates that the dietary treatments with carrot and falcarinol delayed or retarded the development of large ACF and tumors. The present study provides a new perspective on the known epidemiological associations between high intake of carrots and reduced incidence of cancers.     

Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties

Four different colored carrots, orange, purple with orange core, yellow, and white, were examined for their content of phenolics, antioxidant vitamins, and sugars as well as their volatiles and sensory responses. A total of 35 volatiles were identified in all carrots, 27 positively. White carrot contained the highest content of volatiles, followed by orange, purple, and yellow. In total, 11, 16, 10, and 9 phenolic compounds were determined for the first time in orange, purple, yellow, and white carrots, respectively. Of these, chlorogenic acid was the most predominant phenolic compound in all carrot varieties. Differences (p < 0.05) in relative sweetness, the contents of vitamin C and alpha- and beta-carotenes, and certain flavor characteristics were observed among the colored carrot varieties examined. Purple carrots contained 2.2 and 2.3 times more alpha- and beta-carotenes (trace in yellow; not detected in white) than orange carrots, respectively. Purple carrot may be used in place of other carrot varieties to take advantage of its nutraceutical components.     

Reproducible induction of cavity spot in carrots and physiological and microbial changes occurring during cavity formation

Inoculation of carrots with 40 types of bacteria, both aerobic and anaerobic, including clostridia isolated from cavity spots, failed to induce cavity spot in carrots. A combined stress of minimum 6 h flooding and temperatures higher than 28°C clearly induced cavity formation. Sugars, amino acids, lipids and minerals leaked from the carrots after flooding and heating the roots. A longer growth period following stress markedly increased cavity spots. Soil types (sandy loam and loess) and several carrot cultivars tested had no marked effect on spot formation. Cavities were formed in stressed carrots grown in sterilized soil containing only one type of bacterium, a Gram-negative short rod. Scanning electron micrographs revealed that after carrots were subjected to combined stress, microscopic cavities nearly free of bacteria were formed under the epidermis. Proliferation of bacteria was concommitant with the appearance of visible cavities. Cell-free extracts of infected carrots showed higher protease and pectinase-specific activities, as well as significantly higher peroxidase and polyphenoloxidase activities and total phenol content as compared to healthy carrots.     

穿刺协同乙醇预处理对胡萝卜片热风干燥特性影响

干燥效率低导致的能耗高、品质劣变是果蔬热风干燥加工面临的严峻挑战。为改善胡萝卜热风干燥特性,该研究以横切和纵切方式获得的胡萝卜片为研究材料,对其进行穿刺（perforation pretreatment,PT）、乙醇浸渍（alcohol pretreatment,AT）和穿刺协同乙醇浸渍预处理（perforation synergistic alcohol pretreatment,PAT）。研究发现：同未预处理的胡萝卜片相比,PT、AT和PAT预处理技术的应用均显著提高了胡萝卜有效水分扩散系数及热风干燥速率,并将干燥时间缩短10.61%～50.00%,其中PAT样品干燥时间最短。相同预处理方式下,纵切的胡萝卜片相比于横切表现出较高的有效水分扩散系数、较快的干燥速率及较短的干燥时间。进一步,我们提出了PAT预处理具有较高干燥效率的“三重奏机制”：预脱水降低干燥负荷、毛细管流促进水分传质、细胞通透性的增强降低水分传质阻力。在品质方面,PAT预处理显著改善了纵切胡萝卜片的体积收缩、复水性、色泽、总类胡萝卜素和抗坏血酸含量、抗氧化活性及风味等品质特性。因此,为高效获得品质相对较优的脱水胡萝卜,可在其纵向切片后进行PAT预处理。该研究为改善胡萝卜热风干燥提供了一种简单有效的预处理技术,同时也为其他果蔬提质、增效、节能干燥提供参考。     

Chromoplast morphology and beta-carotene accumulation during postharvest ripening of Mango Cv. 'Tommy Atkins'

Accumulation of beta-carotene and trans-cis isomerization of ripening mango mesocarp were investigated as to concomitant ultrastructural changes. Proceeding postharvest ripening was shown by relevant starch degradation, tissue softening, and a rising sugar/acid ratio, resulting in a linear decrease (R (2) = 0.89) of a ripening index (RPI(KS)) with increasing ripening time. A modest accumulation of all-trans-beta-carotene and its cis isomers resulted in a slight pigmentation of the mango chromoplasts, because ambient temperatures of 18.2-19.5 degrees C provided suboptimal ripening conditions, affecting color development and beta-carotene biosynthesis. The ultrastructures of chromoplasts from mango mesocarp and carrot roots were comparatively studied by means of light and transmission electron microscopy. Irrespective of the ripening stage, mango chromoplasts showed numerous plastoglobuli varying in size and electron density. They comprised the main part of carotenoids, thus supporting the partial solubilization of the pigments in lipid droplets. However, because different pigment-carrying tubular membrane structures were also observed, mango chromoplasts were assigned to the globular and reticulotubular types, whereas the crystalline type was confirmed for carrot chromoplasts. The large portions of naturally occurring cis-beta-carotene in mango fruits contrasted with the predominance of the all-trans isomer characteristic of carrots, indicating that the nature of the structure where carotenoids are deposited and the physical state of the pigments are crucial for the stability of the all-trans configuration.     

Thermal inactivation kinetics and application of phospho- and galactolipid-degrading enzymes for evaluation of quality changes in frozen vegetables

Lipid-acyl hydrolases (LAHases) play significant roles in lipid degradation during the storage of vegetables. In particular, spinach contains a large portion of galactolipids (59.5%) and phospholipids (22.4%) among its fat-soluble components, which are used as substrates for LAHases. Thermal inactivation of various LAHases, including phospholipases A, C, and D, phosphatase, and galactolipase, from spinach and carrot was investigated to optimize the blanching process prior to the frozen storage of vegetables. Thermostability of phospholipase C or galactolipase was greatest among the LAHases from both spinach and carrot. Galactolipase from spinach exhibited a D value of 3.39 x 10(2) s at 80 degrees C and a z value of 8.21 degrees C, whereas phospholipase C from spinach showed D(80) of 1.72 x 10(2) s with a z value of 9.26 degrees C. In the case of LAHases from carrot, the D(65) and z values of galactolipase were 6.66 x 10(2) s and 8.69 degrees C, respectively, whereas phospholipase C displayed D(85) of 3.12 x 10(2) s and a z value of 15.8 degrees C. Highly active and thermostable galactolipase and phospholipase C in spinach and carrot made it possible for them to be used as indicator enzymes for the determination of quality deterioration of the stored vegetables.     

Comparative study on pressure and temperature stability of 5-methyltetrahydrofolic acid in model systems and in food products

A comparative study on the pressure and temperature stability of 5-methyltetrahydrofolic acid (5-CH(3)-H(4)folate) was performed in model/buffer systems and food products (i.e., orange juice, kiwi puree, carrot juice, and asparagus). Effects of pH and ascorbic acid (0.5 mg/g) on 5-CH(3)-H(4)folate stability in buffer systems were studied on a kinetic basis at different temperatures (from 65 to 160 degrees C) and different pressure/temperature combinations (from 100 to 700 MPa/from 20 to 65 degrees C). These studies showed that (i) the degradation of 5-CH(3)-H(4)folate in all model systems could be described by first-order reaction kinetics, (ii) the thermostability of 5-CH(3)-H(4)folate was enhanced by increasing pH up to 7, (iii) 5-CH(3)-H(4)folate was relatively pressure stable at temperatures lower than 40 degrees C, and (iv) ascorbic acid enhanced both the thermo- and barostabilities of 5-CH(3)-H(4)folate. In food products, temperature and pressure stabilities of 5-CH(3)-H(4)folate were studied at different temperatures (70-120 degrees C) and different pressure/temperature combinations (from 50 to 200 MPa/25 degrees C and 500 MPa/60 degrees C). 5-CH(3)-H(4)folate in orange juice and kiwi puree was relatively temperature (up to 120 degrees C) and pressure (up to 500 MPa/60 degrees C) stable in contrast to carrot juice and asparagus. Addition of ascorbic acid (0.5 mg/g) in carrot juice resulted in a remarkable protective effect on pressure (500 MPa/60 degrees C/40 min) and temperature degradation (120 degrees C/40 min) of 5-CH(3)-H(4)folate.     

Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees

The carotenoid composition of persimmon fruit purees of two cultivars, cvs. Rojo Brillante and Sharon, grown in Spain was determined by HPLC to assess the effects of high-pressure processing on some sensory (carotenoids), nutritional (provitamin A value), and health-related (radical-scavenging capacity) parameters. Total carotenoid content was higher in untreated Rojo Brillante puree (22. 11 microg g(-)(1)) than in untreated Sharon puree (15.22 microg g(-)(1)). Purees of both untreated cultivars showed similar carotenoid patterns after saponification with beta-cryptoxanthin, beta-carotene, and zeaxanthin as the main pigments. A high content of lycopene was quantified in Rojo Brillante (5.34 microg g(-)(1)), whereas only traces were detected in Sharon. The provitamin A value, reported as retinol equivalents (RE), was in untreated Rojo Brillante puree (77 RE/100 g) similar to that of Sharon (75 RE/100 g). Scavenging free radical capacity, measured as antiradical efficiency (AE), showed in untreated Rojo Brillante puree a value (12.14 x 10(-)(3)) 8.5 times higher than that in untreated Sharon (1. 42 x 10(-)(3)). Nonuniform behavior of high-pressure treatment was detected. Pressure treatments at 50 and 300 MPa/15 min/25 degrees C for Rojo Brillante and at 50 and 400 MPa/15 min/25 degrees C for Sharon increased the amount of extractable carotenoids (9-27%), which are related with the increase of vitamin A value (75-87 RE/100 g). No correlation with the increase of AE (from 1.42 x 10(-)(3) to 16.73 x 10(-)(3) and 19.58 x 10(-)(3)) after some pressure treatments (150 and 300 MPa/15 min/25 degrees C) was found.     

Plasma and urine responses are lower for acylated vs nonacylated anthocyanins from raw and cooked purple carrots

The bioavailability of acylated vs nonacylated anthocyanins and the effect of cooking and dose on the comparative bioavailability were investigated in a clinical feeding study using purple carrots as the anthocyanin source. Treatments were purple carrots as follows: 250 g raw (463 micromol of anthocyanins: 400 micromol acylated, 63 micromol nonacylated), 250 g cooked (357 micromol of anthocyanins: 308.5 micromol acylated, 48.5 micromol nonacylated), and 500 g cooked (714 micromol of anthocyanins: 617 micromol acylated, 97 micromol nonacylated). Four of the five carrot anthocyanins were found intact in plasma by 30 min after carrot consumption and peaked between 1.5 and 2.5 h. Acylation of anthocyanins resulted in an 11-14-fold decrease in anthocyanin recovery in urine and an 8-10-fold decrease in anthocyanin recovery in plasma. Cooking increased the recovery of nonacylated anthocyanins but not acylated anthocyanins. Large dose size significantly reduced recovery of both acylated and nonacylated anthocyanins, suggesting saturation of absorption mechanisms.     

Interactive Effects of Cadmium and Zinc on Carrots: Growth and Biomass Accumulation

ABSTRACT

An experiment was carried out to assess the single and combined effects of cadmium (Cd) and zinc (Zn) on growth and component wise biomass accumulation in carrot (Daucus carota L.) plants, grown under natural field conditions. Carrot plants were raised in field and treated with 10 and 100 μ g mL^{? 1} of Cd, 100 and 300 μ g mL^{? 1} of Zn singly, and in combination through soil drench. A control was also kept without any treatments of Cd and Zn. The impacts of different treatments of Cd and Zn on carrots were evaluated in terms of number of leaves, leaf area, plant length, and component wise biomass accumulation at different plant ages. Growth indices were also calculated to assess the biomass allocation patterns in carrots. The results showed that the above parameters were significantly affected in carrots treated with Cd and Zn singly and in combination as compared to the control as well as plants treated with 100 μ g mL^{? 1} of Zn. The results also showed that treatments of Cd and Zn have significant effects on biomass allocation pattern. This study concludes that growth and biomass accumulation in carrots were significantly influenced by the concentration ratios of Cd and Zn in soil/root/stem/ leaves. It is clear from this study that combined treatments of Cd and Zn have more negative impacts on above parameters as compared to their individual treatments.     

Phenolic autoxidation is responsible for color degradation in processed carrot puree.

Strained carrots were thermally processed with reduced oxygen pretreatments and exposed to elevated storage temperatures to accelerate physicochemical changes (40 degrees C for 4 weeks). Strained carrot pretreatments prior to processing included a nitrogen sparge (N(2)), blanch/frozen with nitrogen sparge (BFN(2)), oxygen sparge (O(2)), and a control (C) that received no pretreatment. Changes in color, total soluble phenolics, total carotenoids, phenolic acid molecular weight, sugars, and pH were monitored during storage. Greater losses of color, total soluble phenolics, and total carotenoids occurred in control and O(2)-sparged samples as compared to N(2)-sparged and BFN(2) samples. Molecular weight of phenolic acids was lower in nitrogen-sparged samples than control and oxygen-sparged samples. Phenolic polymerization due to autoxidation was responsible for color loss in processed strained carrots. Processing treatments that reduce residual oxygen may result in better color retention after processing and during storage. Determining the mechanism(s) and magnitude of these reactions are important for devising strategies to prevent quality loss in strained carrots.     

Effect of intrinsic and extrinsic factors on the interaction of plant pectin methylesterase and its proteinaceous inhibitor from kiwi fruit

A proteinaceous pectin methylesterase inhibitor (PMEI) was isolated from kiwi fruit (Actinidia chinensiscv. Hayward) and purified by affinity chromatography on a cyanogen bromide (CNBr) Sepharose 4B-orange PME column. The optimal pH of banana PME activity was 7.0, whereas that for carrot and strawberry PME activity was 9.0. The optimal pH for the binding between kiwi fruit PMEI and these PMEs was 7.0. The kiwi fruit PMEI has a different affinity for PME depending on the plant source. The inhibition kinetics of kiwi fruit PMEI to banana and strawberry PME followed a noncompetitive type, whereas that to carrot PME followed a competitive type. The kiwi fruit PMEI was mixed with banana, carrot, and strawberry PME to obtain PMEI-PME complexes, which were then subjected to thermal (40-80 degrees C, atmospheric pressure) or high-pressure (10 degrees C, 100-600 MPa) treatment. Experimental data showed that the PMEI-PME complexes were easily dissociated by both thermal and high-pressure treatments.     

自走式双行胡萝卜联合收获机的研制及试验

为了提高中国胡萝卜机械化作业水平,结合国内胡萝卜的种植模式和农艺要求,设计了自走式双行胡萝卜联合收获机,该设备可同时完成2行胡萝卜的挖掘、夹持输送、根叶分离、去土和集收等功能。收获机由自走式橡胶履带底盘带动,主要工作部件由传动系统、挖掘装置、夹持输送装置、根叶分离装置、去土集收装置等组成。挖掘铲设计成两翼张开的三角状,可有效降低挖掘阻力;根叶分离前,胡萝卜植株在一拉紧装置作用下使根部对齐,然后转入水平夹持带输送装置经一对圆盘刀完成切割,保证了切口整齐且贴近根部顶端。经田间样机收获试验检测表明,机器收净率达到了98.2%,损伤率为2.5%,生产率达到了0.11hm2/h。该研究为胡萝卜收获机械的深入研究和发展提供了参考。     

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots

The amount of nutrients that can be released from food products (i.e., nutrient in vitro bioaccessibility) is often studied as it is a starting point for investigating nutrient bioavailability, an indicator for the nutritional value of food products. However, the importance of mastication as a particle size reduction technique is poorly understood and is often neglected during in vitro procedures determining bioaccessibility. Therefore, the aim of the present work was to study the effect of mechanical breakdown on the β-carotene bioaccessibility of carrot samples, having different textural/structural characteristics (as a result of thermal processing). In the first part of this study, the all-E-β-carotene bioaccessibility of carrot particles of different sizes (ranging from cell fragments up to large cell clusters), generated from raw as well as from gently and intensely cooked carrot samples, was determined. In the second part of the study, the effect of human mastication on the particle size reduction of raw as well as of gently and intensely cooked carrot samples was investigated in order to allow identification and validation of a technique that could mimic mastication during in vitro procedures. Results showed a strong dependency of the all-E-β-carotene bioaccessibility on the particle size for raw and gently cooked carrots. After intense cooking, on the other hand, a considerable amount of all-E-β-carotene could be released from cell fragments (smaller than a cell) as well as from small and large cell clusters. Hence, the importance of mechanical breakdown, and thus also of (in vitro) mastication, is dependent on the carrot sample that is considered (i.e., the extent to which the carrot sample has been thermally processed prior to the particle size reduction). Structural changes occurring during mechanical and thermal processing are hereby key factors determining the all-E-β-carotene bioaccessibility. The average particle size distribution curves of raw and cooked carrots, which were chewed by 15 persons, could be mimicked by mixing 50 g of carrots using a Grindomix (Retsch) at 2500 rpm during 5 s. Based on this scientific knowledge, the identified in vitro mastication technique was successfully integrated in the in vitro digestion procedure determining the all-E-β-carotene bioaccessibility of carrot samples.     

基于毕渥数的果蔬阶段降湿热风干燥特性

为了揭示阶段降湿热风干燥技术的适用性,该研究在干燥温度60℃、风速1.0 m/s时,研究了不同厚度胡萝卜片(6、12、18 mm)和龙眼物料在阶段降湿(第1阶段相对湿度(Relative Humidity,RH) 50%保持30 min;第2阶段RH 20%至结束)和连续排湿(RH<15%)干燥条件下的干燥特性,传热毕渥数(heat transfer Biot,Bi_h)和传质毕渥数(mass transfer Biot,Bi_m)、水分有效扩散系数(effective moisture diffusion coefficient,D_eff)、色泽、复水比及能耗值。研究表明:对于厚度为6 mm的胡萝卜片和龙眼物料,相对于阶段降湿,连续排湿有助于提高干燥效率;对于12或18 mm的胡萝卜片,阶段降湿能够提高D_eff。6、12和18 mm的胡萝卜片在干燥过程中的Bi_h分别为0.582 7、1.165 5和1.748 2。6 mm时Bi_h<1,内部扩散的...     

Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage

Carrots (Daucus carota L.) of cv. Bolero and cv. Carlo were processed into shreds and stored for up to 4 months at -24 degrees C (frozen storage), or the roots were stored for up to 4 months at 1 degrees C (refrigerated storage) followed by processing into shreds. Volatiles from the carrot shreds were collected by dynamic headspace technique and analyzed by GC-FID, GC-MS, GC-MS/MS, and GC-O to determine the volatile composition and aroma active components of carrots stored under different temperature conditions. A total of 52 compounds were quantified, of which mono- and sesquiterpenes accounted for approximately 99% of the total volatile mass. Major volatile compounds were (-)-alpha-pinene, beta-myrcene, (-)-limonene, (+)-limonene, (+)-sabinene, gamma-terpinene, p-cymene, terpinolene, beta-caryophyllene, alpha-humulene, and (E)- and (Z)-gamma-bisabolene. A considerable increase in the concentration of mono- and sesquiterpenes was observed during refrigerated storage, whereas the concentration of terpenoids was around the same level during frozen storage. GC-O revealed that the major volatiles together with (+)-alpha-pinene, (-)-beta-pinene, (+)-beta-pinene, 6-methyl-5-hepten-2-one, (-)-beta-bisabolene, beta-ionone, and myristicin had an odor sensation, which included notes of "carrot top", "terpene-like", "green", "earthy", "fruity", "citrus-like", "spicy", "woody", and "sweet".     

Effect of ochratoxin A-producing Aspergilli on stilbenic phytoalexin synthesis in grapes

Berries of Vitis vinifera L. cv. Barbera were infected, at veraison and during ripening, by a conidial suspension of A. japonicus, A. ochraceus, A. fumigatus and two isolates of A. carbonarius to control ochratoxin A production and stilbene induced synthesis. The experimental design provided also for intact and punctured berries and incubation temperature of 25 degrees C and 30 degrees C. All the tested fungi, except A. fumigatus, significantly increased trans-resveratrol synthesis over the control, while trans-piceid was not affected; only A. ochraceus significantly elicited the berries to synthesize piceatannol. The two isolates of A. carbonarius produced higher amounts of ochratoxin A than did the other fungi. A positive correlation between ochratoxin A and trans-resveratrol synthesis occurred. trans-Resveratrol and piceatannol showed fungicidal activity against A. carbonarius, being able to completely inhibit fungal growth at a concentration of 300 microg/g and 20 microg/g, respectively.     

Insecticidal sesquiterpene from Alpinia oxyphylla against Drosophila melanogaster

In the course of screening for novel naturally occurring insecticides from Chinese crude drugs, an MeOH extract of Alpinia oxyphylla was found to possess insecticidal activity against larvae of Drosophila melanogaster Meigen. From the extract, an insecticidal compound was isolated by bioassay-guided fractionation and identified as nootkatone (1) by GC, GC-MS, and (1)H and (13)C NMR spectroscopy. In bioassays for insecticidal activity, 1 showed an LC(50) value of 11.5 micromol/mL of diet against larvae of D. melanogaster and an LD(50) value of 96 microg/adult against adults. Epinootkatol (1A), however, showed slight insecticidal activity in both assays, indicating that the carbonyl group at the 2-position in 1 was the important function for enhanced activity of 1.     

Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree

Sequential application of solvent extraction, gel permeation chromatography, and HPLC in combination with taste dilution analyses revealed that not a sole compound but a multiplicity of bitter tastants contribute to the bitter off-taste of cold-stored carrots and commercial carrot puree, respectively. Among these bitter compounds, 3-methyl-6-methoxy-8-hydroxy-3,4-dihydroisocoumarin (6-methoxymellein), 5-hydroxy-7-methoxy-2-methylchromone (eugenin), 2,4,5-trimethoxybenzaldehyde (gazarin), (Z)-heptadeca-1,9-diene-4,6-diin-3,8-diol (falcarindiol), (Z)-heptadeca-1,9-diene-4,6-diin-3-ol (falcarinol), and (Z)-3-acetoxy-heptadeca-1,9-diene-4,6-diin-8-ol (falcarindiol 3-acetate) could be identified on the basis of MS as well as 1D- and 2D-NMR experiments. Due to the low concentrations of <0.1 mg/kg and the high taste thresholds found for eugenin and gazarin, these compounds could be unequivocally excluded as important contributors to the bitter taste of carrots. Calculation of bitter activity values as the ratio of their concentration to their bitter detection threshold clearly demonstrated that neither in fresh and stored carrots nor in commercial carrot puree did 6-methoxymellein contribute to the bitter off-taste. In contrast, the concentrations of falcarindiol in stored carrots and, even more pronounced, in carrot puree were found to be 9- and 13-fold above its low bitter detection concentration of 0.04 mmol/kg, thus demonstrating that this acetylenic diol significantly contributes to the bitter taste of the carrot products investigated.