He. Vandoorn et al., THE GLUCOSINOLATES SINIGRIN AND PROGOITRIN ARE IMPORTANT DETERMINANTSFOR TASTE PREFERENCE AND BITTERNESS OF BRUSSELS-SPROUTS, Journal of the Science of Food and Agriculture, 78(1), 1998, pp. 30-38
The glucosinolates, sinigrin and progoitrin, are related to the bitter
ness observed in Brussels sprouts. The role of these glucosinolates in
taste preference for Brussels sprouts (Brassica oleracea var gemmifer
a) was studied with two different consumer taste panels and an analyti
cal 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 negativ
ely with taste preference of sprouts when their combined content was h
igher than 2.2 g kg(-1). Under these conditions the overall preference
for different Brussels sprouts cultivars, in two different trial desi
gns, 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 be
tween taste preference and the content of both glucosinolates was obse
rved. In the latter trials the content of sinigrin and progoitrin was
found to be correlated with bitterness (r(multiple)(2) = 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 sprou
ts are correlated with the content of sinigrin and progoitrin. Taste p
reference 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 rang
e. (C) 1998 Society of Chemical Industry.