THE GLUCOSINOLATES SINIGRIN AND PROGOITRIN ARE IMPORTANT DETERMINANTSFOR TASTE PREFERENCE AND BITTERNESS OF BRUSSELS-SPROUTS

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.