Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype

Brassica 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, inc...

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Detalles Bibliográficos
Autores principales: Nor, Nurfarhana Diana Mohd, Mullick, Harshita, Zhou, Xirui, Oloyede, Omobolanle, Houston-Price, Carmel, Harvey, Kate, Methven, Lisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486966/
https://www.ncbi.nlm.nih.gov/pubmed/37685121
http://dx.doi.org/10.3390/foods12173188

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486966/
https://www.ncbi.nlm.nih.gov/pubmed/37685121
http://dx.doi.org/10.3390/foods12173188

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