Sensory evaluation test of electroporated carrots

Abstract

Two types of samples were prepared from fresh carrot roots. The first type represented samples of untreated carrots. The second type was treated with a pulsed electric field. Nine specific sensory properties characterising the carrot root tissue were evaluated by means of a sensory profile method to determine the differences between the untreated and treated carrot samples. For the resilience and elasticity, which were evaluated by the fingers, and the juiciness, which was evaluated in the mouth, significant differences were found between the two types of samples.