Vegetable acceptance: a bittersweet story

Role of taste in acceptance of vegetables

Vera L. van Stokkom

Research output: Thesisinternal PhD, WU

Abstract

Vegetable consumption is below recommended intakes in many countries, while the consumption of an adequate amount of vegetables is essential for health. Taste, especially bitter taste, is often suggested as the main cause of low vegetable acceptance. In her dissertation, Vera van Stokkom showed that the intensity of sweetness, sourness, saltiness, bitterness and umami of commonly consumed vegetables is low and that taste plays only a minor role in the identification of vegetables. Enhancing sweetness increased acceptance in both children and adults and combining vegetables compared to individual vegetables can increase acceptance as well. However, vegetable acceptance was still not very high. Mainly sweetness and bitterness were involved in vegetable acceptance, thus taste is important even though intensities are low. The results highlight the difficulty of increasing acceptance of vegetables.

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • de Graaf, Kees, Promotor
  • Stieger, Markus, Promotor
  • van Kooten, O., Co-promotor
Award date14 Dec 2018
Place of PublicationWageningen
Publisher
Print ISBNs9789463433761
DOIs
Publication statusPublished - 2018

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vegetables
sweetness
bitterness
saltiness
sourness
umami
vegetable consumption

Cite this

van Stokkom, Vera L.. / Vegetable acceptance: a bittersweet story : Role of taste in acceptance of vegetables. Wageningen : Wageningen University, 2018. 183 p.
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title = "Vegetable acceptance: a bittersweet story: Role of taste in acceptance of vegetables",
abstract = "Vegetable consumption is below recommended intakes in many countries, while the consumption of an adequate amount of vegetables is essential for health. Taste, especially bitter taste, is often suggested as the main cause of low vegetable acceptance. In her dissertation, Vera van Stokkom showed that the intensity of sweetness, sourness, saltiness, bitterness and umami of commonly consumed vegetables is low and that taste plays only a minor role in the identification of vegetables. Enhancing sweetness increased acceptance in both children and adults and combining vegetables compared to individual vegetables can increase acceptance as well. However, vegetable acceptance was still not very high. Mainly sweetness and bitterness were involved in vegetable acceptance, thus taste is important even though intensities are low. The results highlight the difficulty of increasing acceptance of vegetables.",
author = "{van Stokkom}, {Vera L.}",
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van Stokkom, VL 2018, 'Vegetable acceptance: a bittersweet story: Role of taste in acceptance of vegetables', Doctor of Philosophy, Wageningen University, Wageningen. https://doi.org/10.18174/463833

Vegetable acceptance: a bittersweet story : Role of taste in acceptance of vegetables. / van Stokkom, Vera L.

Wageningen : Wageningen University, 2018. 183 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - Vegetable acceptance: a bittersweet story

T2 - Role of taste in acceptance of vegetables

AU - van Stokkom, Vera L.

N1 - WU thesis 7121 Includes bibliographical references. - With summary in English

PY - 2018

Y1 - 2018

N2 - Vegetable consumption is below recommended intakes in many countries, while the consumption of an adequate amount of vegetables is essential for health. Taste, especially bitter taste, is often suggested as the main cause of low vegetable acceptance. In her dissertation, Vera van Stokkom showed that the intensity of sweetness, sourness, saltiness, bitterness and umami of commonly consumed vegetables is low and that taste plays only a minor role in the identification of vegetables. Enhancing sweetness increased acceptance in both children and adults and combining vegetables compared to individual vegetables can increase acceptance as well. However, vegetable acceptance was still not very high. Mainly sweetness and bitterness were involved in vegetable acceptance, thus taste is important even though intensities are low. The results highlight the difficulty of increasing acceptance of vegetables.

AB - Vegetable consumption is below recommended intakes in many countries, while the consumption of an adequate amount of vegetables is essential for health. Taste, especially bitter taste, is often suggested as the main cause of low vegetable acceptance. In her dissertation, Vera van Stokkom showed that the intensity of sweetness, sourness, saltiness, bitterness and umami of commonly consumed vegetables is low and that taste plays only a minor role in the identification of vegetables. Enhancing sweetness increased acceptance in both children and adults and combining vegetables compared to individual vegetables can increase acceptance as well. However, vegetable acceptance was still not very high. Mainly sweetness and bitterness were involved in vegetable acceptance, thus taste is important even though intensities are low. The results highlight the difficulty of increasing acceptance of vegetables.

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DO - 10.18174/463833

M3 - internal PhD, WU

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