The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts
✍ Scribed by 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
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 209 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
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 di †erent 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 2É2 g kg~1. Under these conditions the overall preference for di †erent Brussels sprouts cultivars, in two di †erent 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 2É2 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 and 0É93, respectively) as assessed by (r multiple 2 \0É67 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 2É2 g kg~1, while bitterness is correlated with both glucosinolates for the whole studied content range. 1998 ( Society of Chemical Industry.