The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts

E. van Doorn, Hans; C. van der Kruk, Gert; van Holst, Gerrit‐Jan; C M E Raaijmakers-Ruijs, Natasja; Postma, Erik; Groeneweg, Bas; H F Jongen, Wim

doi:10.1002/(sici)1097-0010(199809)78:1<30::aid-jsfa79>3.0.co;2-n

Public

The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts

Published in Journal of the Science of Food and Agriculture • Sep 1, 1998

Authors:

Hans E. van Doorn

Gert C. van der Kruk

Gerrit‐Jan van Holst

Abstract

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 diff...

Subject

Sinigrin

Glucosinolate

Taste

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