There is one other thing that could be playing a part. and that is soil Ph.
there are such things as sweet and sour.. in relation to Ph.
also to breeding.: Carrot flavor secrets
Guthrie was first turned on to flavorful carrots almost by accident. One wintry day in December 1997, Guthrie pulled some carrots out of a snow-covered bed he had planted earlier in the season. The carrots, a variety called Bolero, were exceptional. Says Guthrie, “It was my first realization of how good winter carrots could be.”
The following summer, Guthrie read an article titled “Carrot Flavor Secrets” in Organic Gardening magazine. The piece explained the physiology of carrot flavor and shared the results of a taste test comparing seven different carrot hybrids grown in upper North America. Guthrie, who still considers it the best article he’s seen on carrot production, said, “It confirmed what I already knew.”
According to the article, “A flavorful carrot variety will probably taste flavorful no matter where it is grown.” In other words, variety selection, more than anything else, is the key to tasty carrots. Guthrie, who was already growing several of the recommended varieties, felt encouraged to grow more.
As the CSA grew, Guthrie continued to raise and experiment with carrots. Soon, he realized he was starting to get a reputation. “I’d go to these conferences and people would say ‘Gary Guthrie’s carrots are the best I’ve ever eaten.’ That’s when I decided to focus more on carrot production.” http://newfarm.rodaleinstitute.org/features/0404/carrots/index.shtml
Also 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.