Sensory Attributes and Instrumental Analysis Relationships for Strained Processed Carrot Flavor

ABSTRACT Regression models relating sensory attributes and composition of tin genotypes of processed strained carrots were developed. Fresh carrot‐flavor, aroma, and aftertaste were associated with high total sugar to terpinolene ratios. Sweet taste and sweet aftertaste were associated with high levels of total sugar and high total sugar to terpinolene ratios. Cooked flavor and cooked aftertaste were associated with high terpinolene content. Selection of genotypes with high total sugar to terpinolene ratios should improve strained processed carrot sensory quality.