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The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts
Author(s) -
van Doorn Hans E,
van der Kruk Gert C,
van Holst GerritJan,
RaaijmakersRuijs Natasja C M E,
Postma Erik,
Groeneweg Bas,
Jongen Wim H F
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199809)78:1<30::aid-jsfa79>3.0.co;2-n
Subject(s) - sinigrin , glucosinolate , taste , food science , allyl isothiocyanate , organoleptic , chemistry , cultivar , brassica , biology , botany , biochemistry
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 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 negatively with taste preference of sprouts when their combined content was higher than 2·2 g kg −1 . Under these conditions the overall preference for different Brussels sprouts cultivars, in two different 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 2·2 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 ( r 2 multiple = 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 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 2·2 g kg −1 , while bitterness is correlated with both glucosinolates for the whole studied content range. © 1998 Society of Chemical Industry.