Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake

Area of Science:

• Nutritional Science
• Sensory Science
• Human Genetics

Background:

• Low vegetable intake is linked to chronic disease risk.
• Bitterness is a primary sensory deterrent to vegetable consumption.
• Understanding taste perception's role in vegetable preference is crucial.

Purpose of the Study:

• To investigate bitter and sweet sensations as mediators of vegetable preference and intake.
• To examine how genetic taste variation (PROP bitterness) and taste pathology (quinine bitterness) influence vegetable taste perception.

Main Methods:

• Seventy-one females and 39 males rated prototypical tastes and preferences for Brussels sprouts, kale, and asparagus.
• Participants reported vegetable servings consumed (excluding salad and potatoes).
• Taste intensity and hedonic ratings used the general Labeled Magnitude Scale; data analyzed via multiple linear regression and structural equation modeling.

Main Results:

• Vegetable sweetness and bitterness independently predicted preference and intake, respectively.
• Individuals sensitive to 6-n-propylthiouracil (PROP) bitterness perceived sampled vegetables as more bitter and less sweet.
• Quinine bitterness patterns correlated with reduced vegetable bitterness and sweetness perception.

Conclusions:

• Bitterness and sweetness of vegetables vary significantly based on genetic taste markers and taste function.
• These taste variations explain differences in laboratory-based vegetable preference and real-world vegetable intake.
• Targeting taste perception could enhance vegetable consumption and mitigate chronic disease risk.