A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot

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 classifies fresh carrot on the basis of color; 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 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.