The aim of the study was to determine the performance of a sensory panel in evaluation of carrots by investigating the effect of training sessions on the reliability of the sensory attributes. A sensory panel (n = 10) was trained in profiling five carrot genotypes during a training session with seven sensory replications and 13 attributes. A significant effect of training on the sensory profile was determined for bitterness, green flavour and burning aftertaste, indicating that a learning process in judging these attributes was taking place. Terpene flavour, terpene aroma and burning aftertaste were the most reliable determined attributes and carrot flavour, soapiness flavour and nutty flavour were the least reliable attributes. The developed sensory profile was applied on 16 carrot types with a large variation in quality. Winter hardiness, carrot genotype and carrot colour formed distinct groups within the sensory profile, which indicates that the present sensory profile is relevant for assessing sensory quality of carrots. The winter hardy genotypes were characterised by having relatively high intensities in green aroma, carrot aroma, nutty flavour, carrot flavour and sweetness, while the reverse was true for the Nantes types and the coloured carrots with the red and white genotype as being the most extreme.