Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK

•TAS2R38 PAV/PAV and high fungiform papillae density lead to high PROP sensitivity.•Brassica vegetables perceived as more bitter than non-brassica vegetables.•PAV/PAV subjects perceived significantly stronger bitter intensity from brassica.•Compared to other TAS2R38 groups, AVI/AVI subjects liked brassica vegetables most.•Gender had a substantial influence on vegetable preference and intake. Brassicaceous vegetables (BV) have chemoprotective effects and yet consumption of BV in the UK is low. Previous studies suggest perception, liking and intake of BV are influenced by bitter taste sensitivity which this study further explores. Phenotypical taste sensitivity of 136 subjects was classified using propythiouracil (PROP) and sodium chloride and fungiform papillae density (FPD) was measured from tongue images. Polymorphisms of TAS2R38 and gustin (CA6) genes were analysed. Liking and bitterness of four raw vegetables (two BV (broccoli and white cabbage) and two non-BV (spinach and courgette)), as well as habitual consumption, were evaluated. There was a significant association between TAS2R38 genotype and PROP taster status (p