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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Veröffentlicht in:	Journal of the science of food and agriculture 1998-09, Vol.78 (1), p.30-38
Hauptverfasser:	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
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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