Evaluation of carrot varieties for production of deep fried carrot chips .2. Sensory aspects

Carrot variety had a significant (P less than or equal to 0.0005) influence on colour, sweet taste, fruity taste, acid taste, bitter taste, earthy taste, juiciness and crispness, while cultivation site (environmental conditions) had a significant (P less than or equal to 0.0005) influence on colour, sweet taste, bitter taste, earthy taste, aftertaste, juiciness and crispness. Sensory attributes of raw carrots could predict the quality of carrot chips by means of two factors when PLS has been applied. Factor 1 was explained mainly by cultivation site, but also by variety, while factor 2 was explained by variety. (C) 1996 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd.