Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 506019
Title Taste intensities of ten vegetables commonly consumed in the Netherlands
Author(s) Stokkom, V.L. van; Teo, P.S.; Mars, M.; Graaf, Kees de; Kooten, O. van; Stieger, M.
Source Food Research International 87 (2016). - ISSN 0963-9969 - p. 34 - 41.
DOI http://dx.doi.org/10.1016/j.foodres.2016.06.016
Department(s) Human Nutrition (HNE)
Chair Sensory Science and Eating Behaviour
VLAG
Groep van KootenGroep van Kooten
PE&RC
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Bitterness - Cooking - Preparation - Taste - Vegetables
Abstract

Bitterness has been suggested to be the main reason for the limited palatability of several vegetables. Vegetable acceptance has been associated with preparation method. However, the taste intensity of a variety of vegetables prepared by different methods has not been studied yet. The objective of this study is to assess the intensity of the five basic tastes and fattiness of ten vegetables commonly consumed in the Netherlands prepared by different methods using the modified Spectrum method. Intensities of sweetness, sourness, bitterness, umami, saltiness and fattiness were assessed for ten vegetables (cauliflower, broccoli, leek, carrot, onion, red bell pepper, French beans, tomato, cucumber and iceberg lettuce) by a panel (n = 9) trained in a modified Spectrum method. Each vegetable was assessed prepared by different methods (raw, cooked, mashed and as a cold pressed juice). Spectrum based reference solutions were available with fixed reference points at 13.3 mm (R1), 33.3 mm (R2) and 66.7 mm (R3) for each taste modality on a 100 mm line scale. For saltiness, R1 and R3 differed (16.7 mm and 56.7 mm). Mean intensities of all taste modalities and fattiness for all vegetables were mostly below R1 (13.3 mm). Significant differences (p

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