The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts
The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts
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芥子油苷和前苦苷是球芽甘蓝口味偏好和苦味的重要决定因素
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发表时间：
1998
期刊：
影响因子：
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通讯作者：
W. Jongen
中科院分区：
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作者：
H. V. van Doorn;G. van der Kruk;G. V. van Holst;Natasja C M E Raaijmakers;E. Postma;Bas Groeneweg;W. Jongen
硫代葡萄糖苷、紫穗草素和原卵黄素与球芽甘蓝的苦味有关。这些硫代葡萄糖苷在球芽甘蓝（Brassica oleracea var gemmifera）口味偏好中的作用通过两个不同的消费者口味面板和一个分析面板进行了研究。1989年至1995年进行了四次不同口味试验，研究了紫荆素和原卵黄素对豆芽口味偏好和苦味的影响。紫红素和前高蛋白的总含量高于2·2 g kg−1时，与芽菜的口感偏好呈负相关。在此条件下，两种不同的试验设计对不同球芽甘蓝品种的总体偏爱程度分别为64 （Novartis Seeds BV）和86% (TNO)，主要受硫代葡萄糖苷类紫花素和原蛋白含量的影响。在另外两项试验中，所有品种紫荆素和原甲素的总含量均低于2·2 g kg - 1，但味觉偏好与这两种硫代葡萄糖苷的含量之间没有关系。在后一组试验中，通过分析面板分析，发现紫荆素和原孕激素的含量与苦味相关（r2倍数分别为0.67和0.93）。味觉试验结果表明，豆芽的苦味和口感偏好与皂荚素和原皂荚素的含量有关。芽苗菜的口感偏好仅在其总含量超过2·2 g kg - 1时与紫红素和前高蛋白相关，而苦味在整个含量范围内与这两种硫代葡萄糖苷相关。©1998化学工业协会。
The glucosinolates, sinigrin and progoitrin, are related to the bitterness observed in Brussels sprouts. The role of these glucosinolates in taste preference for Brussels sprouts (Brassica oleracea var gemmifera) was studied with two different consumer taste panels and an analytical panel. Four different taste trials were conducted between 1989 and 1995 to study the role of sinigrin and progoitrin on taste preference and bitterness of sprouts. Sinigrin and progoitrin correlated negatively with taste preference of sprouts when their combined content was higher than 2·2 g kg−1. Under these conditions the overall preference for different Brussels sprouts cultivars, in two different trial designs, was accounted for, respectively, 64 (Novartis Seeds BV) and 86% (TNO) by the contents of the glucosinolates sinigrin and progoitrin. In two additional trials, in which the combined content of sinigrin and progoitrin of all cultivars was below 2·2 g kg−1, no relationship between taste preference and the content of both glucosinolates was observed. In the latter trials the content of sinigrin and progoitrin was found to be correlated with bitterness (r2multiple = 0·67 and 0·93, respectively) as assessed by an analytical panel. The results of the taste trials show that both bitterness and taste preference for sprouts are correlated with the content of sinigrin and progoitrin. Taste preference for sprouts is only correlated with sinigrin and progoitrin when their combined content exceeds 2·2 g kg−1, while bitterness is correlated with both glucosinolates for the whole studied content range. © 1998 Society of Chemical Industry.