Use and perceived attributes of cruciferous vegetables in terms of genetically-mediated taste sensitivity

Bitter tasting compounds in cruciferous vegetables resemble chemically the compound phenylthiocarbamide (PTC). As sensitivity to PTC is genetically mediated, it was hypothesized that this characteristic would be linked to greater sensitivity of the bitter tasting components in cruciferous vegetables, and that PTC sensitivity would be reflected in less favourable sensory perceptions and lower use of the vegetables. PTC status was determined for healthy, racially and culturally similar women, alike in foodways and aged 18-46 years. The frequency of use and perceptions of sensory, post-ingestional and social attributes of 11 cruciferous and two non-cruciferous vegetables in both raw and cooked forms were compared between the PTC tasters and non-tasters. Minimal effects of PTC status on these factors were observed. Only two vegetables showed significant differences in use--PTC non-tasters used cooked turnip and raw watercress significantly more than did PTC tasters. Perceived bitter taste and aroma did not offer an explanation for the findings. Similarly, familiarity, early exposure, and tolerance did not account for any group differences. PTC status, especially in terms of non-tasting propensity, may have some sensory-specific effects which will impact on the use of cruciferous vegetables by young and mature women, but environmental factors may offset this effect and must be considered in studies of food behaviour.