Taste intensities of ten vegetables commonly consumed in the Netherlands

V.L. van Stokkom*, P.S. Teo, M. Mars, Kees de Graaf, O. van Kooten, M. Stieger

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

13 Citations (Scopus)

Abstract

Bitterness has been suggested to be the main reason for the limited palatability of several vegetables. Vegetable acceptance has been associated with preparation method. However, the taste intensity of a variety of vegetables prepared by different methods has not been studied yet. The objective of this study is to assess the intensity of the five basic tastes and fattiness of ten vegetables commonly consumed in the Netherlands prepared by different methods using the modified Spectrum method. Intensities of sweetness, sourness, bitterness, umami, saltiness and fattiness were assessed for ten vegetables (cauliflower, broccoli, leek, carrot, onion, red bell pepper, French beans, tomato, cucumber and iceberg lettuce) by a panel (n = 9) trained in a modified Spectrum method. Each vegetable was assessed prepared by different methods (raw, cooked, mashed and as a cold pressed juice). Spectrum based reference solutions were available with fixed reference points at 13.3 mm (R1), 33.3 mm (R2) and 66.7 mm (R3) for each taste modality on a 100 mm line scale. For saltiness, R1 and R3 differed (16.7 mm and 56.7 mm). Mean intensities of all taste modalities and fattiness for all vegetables were mostly below R1 (13.3 mm). Significant differences (p 

Original languageEnglish
Pages (from-to)34-41
JournalFood Research International
Volume87
DOIs
Publication statusPublished - 2016

Keywords

  • Bitterness
  • Cooking
  • Preparation
  • Taste
  • Vegetables

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