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 br...

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Veröffentlicht in:	Food quality and preference 2016-06, Vol.50, p.71-81
Hauptverfasser:	Shen, Yuchi, Kennedy, Orla B., Methven, Lisa
Format:	Artikel
Sprache:	eng
Schlagworte:	Bitter Brassica Brassica vegetable Gustin PROP Spinacia oleracea TAS2R38
Online-Zugang:	Volltext
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