BIOCHEMICAL STUDIES ON THE DEVELOPMENT OF BITTERNESS IN STORED CARROTS
- Ethylene caused an increase of the total phenol content of carrots,
- The increase was due
- partly to the increased concentration of the preexisting phenols, mainly isochlorogenic acid,
- partly to a 'de novo' synthesis of at least four compounds, one of which was identified as the isocoumarin described by Sondheimer, and another as a chromone, a new finding as chromones had not been described in carrot tissues before.
There seems to be two groups of compounds responsible for the bitterness of carrots, the chlorogenic-isochlorogenic group which causes the superficial bitterness, and the isocoumarin-chromone group which is evenly destributed in all tissues of the carrot root.