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Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Skeleton and Calcium Homeostasis01:21

Skeleton and Calcium Homeostasis

Calcium is not only the most abundant mineral in bone but also the most abundant mineral in the human body. Calcium ions are needed for bone mineralization, tooth health, heart rate regulation and strength of contraction, blood coagulation, the contraction of smooth and skeletal muscle cells, and the regulation of nerve impulse conduction. The average calcium level in the blood is about 10 mg/dL. When the body cannot maintain this level, a person will experience hypo or hypercalcemia.
Key Elements for Plant Nutrition02:35

Key Elements for Plant Nutrition

Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the atmosphere, the...
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Feedback Regulation of Calcium Concentration

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Factors Affecting Solubility

Compared with pure water, the solubility of an ionic compound is less in aqueous solutions containing a common ion (one also produced by dissolution of the ionic compound). This is an example of a phenomenon known as the common ion effect, which is a consequence of the law of mass action that may be explained using Le Chȃtelier’s principle. Consider the dissolution of silver iodide:
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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

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Related Experiment Video

Updated: Jun 25, 2026

Real-time In Vivo Recording of Arabidopsis Calcium Signals During Insect Feeding Using a Fluorescent Biosensor
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Vegetable bitterness is related to calcium content.

Michael G Tordoff1, Mari A Sandell

  • 1Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA. tordoff@monell.org

Appetite
|March 6, 2009
PubMed
Summary

Most people don't eat enough calcium or vegetables. This study suggests calcium content in vegetables may contribute to their bitterness, potentially impacting vegetable acceptability and intake.

Area of Science:

  • Nutritional Science
  • Sensory Science
  • Food Chemistry

Background:

  • Low intake of calcium and vegetables is prevalent in the U.S. and Europe.
  • Vegetable bitterness can influence food acceptability and consumption patterns.
  • Calcium's sensory properties in foods are not well understood.

Purpose of the Study:

  • To investigate the potential link between calcium content and bitterness in vegetables.
  • To determine if calcium's taste contributes to vegetable bitterness and acceptability.
  • To assess the feasibility of calcium detection in vegetables using animal models.

Main Methods:

  • Correlational analysis of calcium content (USDA database) and perceived bitterness ratings for 24 vegetables.
  • Comparison of bitterness correlations with other nutrients.

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  • Choice tests using calcium-appetitive animal models (mice and rats) comparing high-calcium (collard greens) and low-calcium (cabbage) vegetables.

    • Main Results:

    • A strong positive correlation (r = 0.93) was found between vegetable calcium content and bitterness ratings.
    • Correlations between other nutrients and bitterness were weaker and often not significant.
    • Calcium-preferring animals showed a higher preference for collard greens over cabbage compared to controls.

    Conclusions:

    • Calcium content is strongly associated with bitterness in vegetables.
    • These findings suggest calcium's taste may contribute to vegetable bitterness and influence acceptability.
    • Further research is warranted to explore the sensory contribution of calcium to vegetable intake.