The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts
The glucosinolates, sinigrin and progoitrin, are related to the bitterness observed in Brussels sprouts. The role of these glucosinolates in taste preference for Brussels sprouts (Brassica oleracea var gemmifera) was studied with two different consumer taste panels and an analytical panel. Four diff...
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container_title | Journal of the science of food and agriculture |
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creator | van Doorn, Hans E van der Kruk, Gert C van Holst, Gerrit-Jan Raaijmakers-Ruijs, Natasja C M E Postma, Erik Groeneweg, Bas Jongen, Wim H F |
description | The glucosinolates, sinigrin and progoitrin, are related to the bitterness observed in Brussels sprouts. The role of these glucosinolates in taste preference for Brussels sprouts (Brassica oleracea var gemmifera) was studied with two different consumer taste panels and an analytical panel. Four different taste trials were conducted between 1989 and 1995 to study the role of sinigrin and progoitrin on taste preference and bitterness of sprouts. Sinigrin and progoitrin correlated negatively with taste preference of sprouts when their combined content was higher than 2·2 g kg−1. Under these conditions the overall preference for different Brussels sprouts cultivars, in two different trial designs, was accounted for, respectively, 64 (Novartis Seeds BV) and 86% (TNO) by the contents of the glucosinolates sinigrin and progoitrin. In two additional trials, in which the combined content of sinigrin and progoitrin of all cultivars was below 2·2 g kg−1, no relationship between taste preference and the content of both glucosinolates was observed. In the latter trials the content of sinigrin and progoitrin was found to be correlated with bitterness (r2multiple = 0·67 and 0·93, respectively) as assessed by an analytical panel. The results of the taste trials show that both bitterness and taste preference for sprouts are correlated with the content of sinigrin and progoitrin. Taste preference for sprouts is only correlated with sinigrin and progoitrin when their combined content exceeds 2·2 g kg−1, while bitterness is correlated with both glucosinolates for the whole studied content range. © 1998 Society of Chemical Industry. |
doi_str_mv | 10.1002/(SICI)1097-0010(199809)78:1<30::AID-JSFA79>3.0.CO;2-N |
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The role of these glucosinolates in taste preference for Brussels sprouts (Brassica oleracea var gemmifera) was studied with two different consumer taste panels and an analytical panel. Four different taste trials were conducted between 1989 and 1995 to study the role of sinigrin and progoitrin on taste preference and bitterness of sprouts. Sinigrin and progoitrin correlated negatively with taste preference of sprouts when their combined content was higher than 2·2 g kg−1. Under these conditions the overall preference for different Brussels sprouts cultivars, in two different trial designs, was accounted for, respectively, 64 (Novartis Seeds BV) and 86% (TNO) by the contents of the glucosinolates sinigrin and progoitrin. In two additional trials, in which the combined content of sinigrin and progoitrin of all cultivars was below 2·2 g kg−1, no relationship between taste preference and the content of both glucosinolates was observed. In the latter trials the content of sinigrin and progoitrin was found to be correlated with bitterness (r2multiple = 0·67 and 0·93, respectively) as assessed by an analytical panel. The results of the taste trials show that both bitterness and taste preference for sprouts are correlated with the content of sinigrin and progoitrin. Taste preference for sprouts is only correlated with sinigrin and progoitrin when their combined content exceeds 2·2 g kg−1, while bitterness is correlated with both glucosinolates for the whole studied content range. © 1998 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/(SICI)1097-0010(199809)78:1<30::AID-JSFA79>3.0.CO;2-N</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><subject>Agronomy. Soil science and plant productions ; Biological and medical sciences ; bitterness ; Brussels sprouts ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Genetics and breeding of economic plants ; glucosinolates ; progoitrin ; sinigrin ; taste preference ; Varietal selection. Specialized plant breeding, plant breeding aims ; Yield, quality, earliness, varia</subject><ispartof>Journal of the science of food and agriculture, 1998-09, Vol.78 (1), p.30-38</ispartof><rights>Copyright © 1998 Society of Chemical Industry</rights><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2F%28SICI%291097-0010%28199809%2978%3A1%3C30%3A%3AAID-JSFA79%3E3.0.CO%3B2-N$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2F%28SICI%291097-0010%28199809%2978%3A1%3C30%3A%3AAID-JSFA79%3E3.0.CO%3B2-N$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27846,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2376778$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>van Doorn, Hans E</creatorcontrib><creatorcontrib>van der Kruk, Gert C</creatorcontrib><creatorcontrib>van Holst, Gerrit-Jan</creatorcontrib><creatorcontrib>Raaijmakers-Ruijs, Natasja C M E</creatorcontrib><creatorcontrib>Postma, Erik</creatorcontrib><creatorcontrib>Groeneweg, Bas</creatorcontrib><creatorcontrib>Jongen, Wim H F</creatorcontrib><title>The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>The glucosinolates, sinigrin and progoitrin, are related to the bitterness observed in Brussels sprouts. The role of these glucosinolates in taste preference for Brussels sprouts (Brassica oleracea var gemmifera) was studied with two different consumer taste panels and an analytical panel. Four different taste trials were conducted between 1989 and 1995 to study the role of sinigrin and progoitrin on taste preference and bitterness of sprouts. Sinigrin and progoitrin correlated negatively with taste preference of sprouts when their combined content was higher than 2·2 g kg−1. Under these conditions the overall preference for different Brussels sprouts cultivars, in two different trial designs, was accounted for, respectively, 64 (Novartis Seeds BV) and 86% (TNO) by the contents of the glucosinolates sinigrin and progoitrin. In two additional trials, in which the combined content of sinigrin and progoitrin of all cultivars was below 2·2 g kg−1, no relationship between taste preference and the content of both glucosinolates was observed. In the latter trials the content of sinigrin and progoitrin was found to be correlated with bitterness (r2multiple = 0·67 and 0·93, respectively) as assessed by an analytical panel. The results of the taste trials show that both bitterness and taste preference for sprouts are correlated with the content of sinigrin and progoitrin. Taste preference for sprouts is only correlated with sinigrin and progoitrin when their combined content exceeds 2·2 g kg−1, while bitterness is correlated with both glucosinolates for the whole studied content range. © 1998 Society of Chemical Industry.</description><subject>Agronomy. Soil science and plant productions</subject><subject>Biological and medical sciences</subject><subject>bitterness</subject><subject>Brussels sprouts</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Genetics and breeding of economic plants</subject><subject>glucosinolates</subject><subject>progoitrin</subject><subject>sinigrin</subject><subject>taste preference</subject><subject>Varietal selection. 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Sci. Food Agric</addtitle><date>1998-09</date><risdate>1998</risdate><volume>78</volume><issue>1</issue><spage>30</spage><epage>38</epage><pages>30-38</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>The glucosinolates, sinigrin and progoitrin, are related to the bitterness observed in Brussels sprouts. The role of these glucosinolates in taste preference for Brussels sprouts (Brassica oleracea var gemmifera) was studied with two different consumer taste panels and an analytical panel. Four different taste trials were conducted between 1989 and 1995 to study the role of sinigrin and progoitrin on taste preference and bitterness of sprouts. Sinigrin and progoitrin correlated negatively with taste preference of sprouts when their combined content was higher than 2·2 g kg−1. Under these conditions the overall preference for different Brussels sprouts cultivars, in two different trial designs, was accounted for, respectively, 64 (Novartis Seeds BV) and 86% (TNO) by the contents of the glucosinolates sinigrin and progoitrin. In two additional trials, in which the combined content of sinigrin and progoitrin of all cultivars was below 2·2 g kg−1, no relationship between taste preference and the content of both glucosinolates was observed. In the latter trials the content of sinigrin and progoitrin was found to be correlated with bitterness (r2multiple = 0·67 and 0·93, respectively) as assessed by an analytical panel. The results of the taste trials show that both bitterness and taste preference for sprouts are correlated with the content of sinigrin and progoitrin. Taste preference for sprouts is only correlated with sinigrin and progoitrin when their combined content exceeds 2·2 g kg−1, while bitterness is correlated with both glucosinolates for the whole studied content range. © 1998 Society of Chemical Industry.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/(SICI)1097-0010(199809)78:1<30::AID-JSFA79>3.0.CO;2-N</doi><tpages>9</tpages></addata></record> |
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subjects | Agronomy. Soil science and plant productions Biological and medical sciences bitterness Brussels sprouts Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Genetics and breeding of economic plants glucosinolates progoitrin sinigrin taste preference Varietal selection. Specialized plant breeding, plant breeding aims Yield, quality, earliness, varia |
title | The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts |
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