Abstract
Open pollinating cultivars and hybrids of carrots were ecologically cultivated in the spring and autum of 2002 and 2003. Sensory quality, aroma compounds as well as carotene content and texture were evaluated. The paper presents the different effects of genotypes and cultivation conditions on taste and aroma. The volatile compounds β-mycrene, α-humulene and caryophyllene are closely linked with unpleasan sensory sensations and can be proposed as marker for quality selection. In most cases expression of aroma compounds is stronger influenced by the year than by the cultivar.
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