Carrot organoleptic quality as related to cultivar and production area

The sensory variability of carrot was investigated during three years, 2010-2012. The quality assessment was based on descriptive sensory quantitative analysis of several batches of different carrot types from two production areas. The resulting sensory space was characterised by a first axis opposing products perceived sweet to products perceived bitter, pungent with a chemical or turpentine aroma and by a second axis based on texture, with juicier products opposed to firmer products, leaving remains in the mouth after chewing. The various types of carrot are distributed throughout the sensory space. Despite the fact that location was an important factor in the expression of quality traits, the varietal choice appeared to exert a prominent effect. Model varieties have been identified: they either had plain aromatic traits and low variability of sensory traits or were perceived as aromatic or sweet, with an environmental control of these traits.