Nor Nurfarhana Diana Mohd, Mullick Harshita, Zhou Xirui, Oloyede Omobolanle, Houston-Price Carmel, Harvey Kate, Methven Lisa
Department of Early Childhood Education, Faculty of Human Development, Sultan Idris Education University, Tanjong Malim 35900, Perak, Malaysia.
Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
Foods. 2023 Aug 24;12(17):3188. doi: 10.3390/foods12173188.
vegetables are bitter, predominantly because they contain bitter-tasting glucosinolates. Individuals with high bitter taste sensitivity are reported to have lower consumption of bitter vegetables. Studies reported that cooking methods can alter the sensory characteristics of vegetables, increasing acceptability. This study investigated consumer liking of turnip cooked by four methods (boiled-pureed, roasted, steamed-pureed and stir-fried) and related this to sensory characteristics. Additionally, this study examined the effect of the bitter taste genotype on taste perception and liking of the cooked turnip samples. Participants (n = 74) were recruited and the genotype was measured. Liking, consumption intent, perception of bitterness and sweetness of turnip were evaluated. A sensory profile of the cooked turnip variants was also determined by a trained sensory panel. There were significant differences in the overall ( = 0.001) and taste ( = 0.002) liking between cooking methods. Turnip liking was increased when preparation led to sweeter taste profiles. The genotype had a significant effect on bitter perception ( = 0.02) but did not significantly affect taste liking. In conclusion, the cooking method affected turnip liking, and the bitter perception in turnip was influenced by the genotype. However, taste sensitivity did not predict turnip liking in this UK adult cohort.
蔬菜有苦味，主要是因为它们含有具有苦味的硫代葡萄糖苷。据报道，对苦味敏感度高的人食用苦味蔬菜较少。研究表明，烹饪方法可以改变蔬菜的感官特性，提高其可接受性。本研究调查了四种烹饪方法（水煮打成泥、烤制、蒸制打成泥和炒制）烹制的芜菁受消费者喜爱的程度，并将其与感官特性相关联。此外，本研究还考察了苦味基因型对烹制芜菁样品的味觉感知和喜爱程度的影响。招募了参与者（n = 74）并测定了其基因型。评估了对芜菁的喜爱程度、消费意愿、苦味和甜味感知。还由经过训练的感官评价小组确定了烹制芜菁变体的感官特征。不同烹饪方法之间在总体喜爱程度（P = 0.001）和味觉喜爱程度（P = 0.002）上存在显著差异。当烹制使芜菁味道更甜时，对其喜爱程度会增加。苦味基因型对苦味感知有显著影响（P = 0.02），但对味觉喜爱程度没有显著影响。总之，烹饪方法影响对芜菁的喜爱程度，芜菁中的苦味感知受苦味基因型影响。然而，在这个英国成年人群体中，味觉敏感度并不能预测对芜菁的喜爱程度。
