ReviewFood chemistry: X2024
A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot.
Review in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
12 citing papers in PubMed.
- Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant-Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach.Journal of food science · 2026Article
- NUDX gene family identification and its potential role in carotenoid biosynthesis of carrot.Biotechnology letters · 2026Article
- A modified sample preparation strategy combined with UHPLC-MS/MS for simultaneous determination of 147 pesticides and related compounds in vegetables and fruits.Food chemistry: X · 2026Article
- Edible Tubers as a Source of Bioactive Compounds in Baked Goods: Benefits and Drawbacks.Molecules (Basel, Switzerland) · 2025Review
- Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses.Foods (Basel, Switzerland) · 2025Article
- Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods.Foods (Basel, Switzerland) · 2025Article
- Methodological framework for supporting phytochemical bioprospecting re-search: A case study on carrot (Heliyon · 2025Article
- From Root to Seed: Unearthing the Potential of Carrot Processing and Comprehensive Utilization.Food science & nutrition · 2024Review
- Effects of Steaming on Chemical Composition of Different Varieties of Purple-Fleshed Sweetpotato.Foods (Basel, Switzerland) · 2024Article
- Article
- Exploring Agro-Industrial By-Products: Phenolic Content, Antioxidant Capacity, and Phytochemical Profiling via FI-ESI-FTICR-MS Untargeted Analysis.Antioxidants (Basel, Switzerland) · 2024Article
- Integrated volatile metabolome and transcriptome analyses provide insights into the warm aroma formation elicited by methyl jasmonate in carrot root.Frontiers in plant science · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Carrots as a representative type of delicious and healthy vegetables has become increasingly popular due to its unique flavors and nutritional value. Vast amount of research has been completed on chemical composition and aroma profile of fresh carrot. However, the knowledge of fresh carrot is only scattered. Therefore, a more comprehensive review to fresh carrot is requisite to be reported. This review first describes the botany of carrots; then, the chemical ingredients and their various functions are discussed. The volatile constituents and the effects of terpenoids on aroma profiles of fresh carrot are also discussed. Finally, sources of variation in the formation and development of carrot aroma through heat processing and dehydration are analyzed. This information will further help researchers to solve the problem of insufficient aroma of carrot products and standardize for each type of carrot through improving the production process.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.