The use of non-destructive near-infrared reflectance (NIR) measurements to predict the change in sensory quality of carrot discs during heat treatment was investigated. Near-infrared reflectance measurements were performed on five different batches of carrots, cooked for 0, 1, 2, 5, 10, or 15 min, with a spectrophotometer with a wavelength range of 400-2500 nm. Per combination of batch and heat treatment, 20 carrot discs with a height of 8 mm and a diameter of 25 mm were tested. As instrumental reference measurements the dry matter content (DM), soluble solids content (SSC), compressive strength F-C and tensile strength F-t were recorded on carrots from the same batches and heat treatments. Sensory profiling was carried out on three of the five batches. The sensory attributes considered were hardness, crispness, juiciness, sweet smell, and sweet taste.