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- Beck, Tove K.; Jensen, Sidsel; Bjoern, Gitte K.; Kidmose, Ulla
- Journal of sensory studies 2014 v.29 no.3 pp. 190-200
- consumer acceptance, etc ; Brassica; bitterness; cabbage; chemical analysis; cultivars; glucosinolates; goitrin; juices; quinine; sensory evaluation; sucrose; sweetness; taste; Show all 14 Subjects
- ... This study offers insight into how taste qualities interact in food. The influence of sucrose on the perceived bitter taste of sinigrin and goitrin (compounds naturally present in cabbage) was studied. A sensory panel evaluated the tastes of sucrose; the bitter compounds goitrin, sinigrin and quinine; and binary mixtures where each bitter compound was mixed with sucrose. The compounds were dispers ...