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Article

Chemical and sensory quality of processed carrot puree as influenced by stress-induced phenolic compounds.

Journal of agricultural and food chemistry - 1 Apr 1999

Talcott S T, Howard L R

Abstract excerpt

Physicochemical analysis of processed strained product was performed on 10 carrot genotypes grown in Texas (TX) and Georgia (GA). Carrots from GA experienced hail damage during growth, resulting in damage to their tops. Measurements included pH, moisture, soluble phenolics, total carotenoids, sugars, organic acids, and isocoumarin (6-MM). Sensory analysis was conducted using a trained panel to evaluate...

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PMID: 10563981
DOI: 10.1021/jf981135f

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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