The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype

Bell, Luke; Methven, Lisa; Wagstaff, Carol

doi:10.1016/j.foodchem.2016.11.153

Cited by 29 publications

(40 citation statements)

References 32 publications

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“…However, some research has shown that this does not necessarily translate into whether an individual will base their liking upon this sensitivity . A study by Bell et al . which determined TAS2R38 diplotypes of 69 individuals reported that “supertaster” status did not have a significant impact upon liking of different rocket salad accessions.…”

Section: Bitter Taste Of Glucosinolates and Isothiocyanatesmentioning

confidence: 99%

“…and D'Antuono et al . reported that the presence of 4‐hydroxyglucobrassicin (an indolic GSL) within rocket leaf tissues was associated with such pleasant traits, and Bell et al . also reported that relatively “minor” GSLs contributed toward increased liking for a subset of consumers.…”

Section: Bitter Taste Of Glucosinolates and Isothiocyanatesmentioning

confidence: 99%

“…Breeders have taken advantage of this aspect of the chemistry to increase glucoraphanin concentrations within new cultivars and varieties such as Beneforté . Bell et al . noted that neither glucoraphanin or glucoerucin shared any significant correlations with bitterness or consumer acceptance/rejection in rocket salad.…”

Section: Bitter Taste Of Glucosinolates and Isothiocyanatesmentioning

confidence: 99%

“…Bell et al . noted that “hotness” (pungency) of salad rocket leaves negatively impacted the liking of a large proportion of consumers.…”

Section: Pungency Of Isothiocyanatesmentioning

confidence: 99%

“…Typical flavors of Brassicaceae have traditionally been linked with GSLs and their hydrolysis products, such as sinigrin, glucoiberin, and glucoraphanin . Some studies have reported that a higher GSL content is associated with a stronger flavor in crops such as broccoli; however, above a certain threshold, GSL and ITC content can become detrimental to consumer acceptance . As will be discussed, not all ITCs contribute equally to flavor profiles; nor indeed are peppery, sulfurous, mustard, and burnt flavors exclusively produced by these compounds.…”

Section: Flavor Of Isothiocyanatesmentioning

confidence: 99%

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Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds

Bell

Oloyede

Lignou

et al. 2018

Molecular Nutrition Food Res

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151

135

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Brassicaceae plants are renowned for their taste, aroma and trigeminal characteristics; predominantly bitter taste, sulfurous aroma, and pungency. Compounds responsible for these sensations include the glucosinolates (GSLs) and their hydrolysis products, particularly isothiocyanates (ITCs), but also sulfur-containing volatile compounds. This article reviews the relative importance of taste and flavor perceptions resulting from such compounds; collating evidence from papers where findings are based on sensory analytical correlations, and those that have extracted specific compounds prior to sensory evaluation. Where specific GSLs impart bitterness and many ITCs impart pungency, this is clearly not true for all GSLs and ITCs. Designing crop improvement strategies for sensory traits based on total GSL content would be flawed, as it does not consider the relative differences in sensory characteristics of different GSLs and ITCs, nor the contribution from other GSL hydrolysis products. In addition, some Brassicaceae plants are consumed raw, whilst others are cooked; this affects not only the hydrolysis of GSLs, but also the generation and release of sulfides. Therefore, in breeding new plant varieties, it is prudent to consider the individual GSLs, the typical cooking conditions the plant is subjected to, enzyme stability, and resultant composition of both GSL hydrolysis products (including ITCs) and sulfides.

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Section: Bitter Taste Of Glucosinolates and Isothiocyanatesmentioning

confidence: 99%

Section: Bitter Taste Of Glucosinolates and Isothiocyanatesmentioning

confidence: 99%

Section: Bitter Taste Of Glucosinolates and Isothiocyanatesmentioning

confidence: 99%

“…Bell et al . noted that “hotness” (pungency) of salad rocket leaves negatively impacted the liking of a large proportion of consumers.…”

Section: Pungency Of Isothiocyanatesmentioning

confidence: 99%

Section: Flavor Of Isothiocyanatesmentioning

confidence: 99%

See 3 more Smart Citations

Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds

Bell

Oloyede

Lignou

et al. 2018

Molecular Nutrition Food Res

Self Cite

151

135

View full text Add to dashboard Cite

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Identification of sensory properties driving consumers' liking of commercially available kale and arugula

2021

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BACKGROUND: Kale and arugula are leafy green vegetables whose sensory properties have not been extensively explored. The objective was to assess the sensory properties and consumer acceptability of commercially available kale and arugula while also discovering drivers of consumer liking and barriers to consumer acceptance. Descriptive analysis and consumer testing were completed. The trained panellists (n = 11) were trained for 15 h to evaluate 11 sensory properties relating to the aroma, taste and texture of the kale and arugula. The consumer testing (n = 108) evaluated the leafy greens for overall liking and their liking of taste, aroma, texture and appearance. RESULTS: Results were analyzed using ANOVA, Tukey's HSD and external preference mapping. Approximately half of the attributes for the kale samples were found to be significantly different. Similarly, significant differences in sensory properties were found in most of the arugula samples. Consumers liked the kale and arugula varieties that were sweet and nutty. Also, they preferred arugula that was described as spicy.CONCLUSION: The majority of consumers preferred sweet and nutty leafy greens. Organic growing methods did not affect consumer liking; however, organic labels do positively affect hedonic ratings of a consumer's overall liking of the product. This study also identified that 'Baby' leafy greens are well liked by consumers, and this area of produce should be expanded.

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Comparison of nutritional and sensory quality of processed and unprocessed wild rocket leaves during cold storage

Raffo

Aguzzi

Baiamonte

et al. 2022

Eur Food Res Technol

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The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype

Cited by 29 publications

References 32 publications

Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds

Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds

Identification of sensory properties driving consumers' liking of commercially available kale and arugula

Comparison of nutritional and sensory quality of processed and unprocessed wild rocket leaves during cold storage

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