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, an d white, were examined for their content of phenolics, antioxidant; vitamin s, and sugars as well as their volatiles and sensory responses. A total of 35 volatiles were identified in all carrots, 27 positively. White carrot co ntained the highest content of volatiles, followed by orange, purple, and y ellow. In total, 11, 16, 10, and 9 phenolic compounds were determined for t he first time in orange, purple, yellow, and white carrots, respectively. O f these, chlorogenic acid was the most predominant phenolic compound in all . carrot varieties. Differences (p < 0.05) in relative sweetness, the conte nts of vitamin C and alpha- and beta -carotenes, and certain flavor charact eristics 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.