De grootste kennisbank van het HBO

Inspiratie op jouw vakgebied

Vrij toegankelijk

Terug naar zoekresultatenDeel deze publicatie

Frequently consumed vegetables have almost no taste

Rechten: Alle rechten voorbehouden

Frequently consumed vegetables have almost no taste

Rechten: Alle rechten voorbehouden

Samenvatting

Taste is a main driver in preferences and food choices. Humans are predispositioned to prefer sweet and salty tastes and reject bitter and sour tastes, therefore bitter taste is often thought to cause the rejection of vegetables by children. In our study we investigated the taste and fattiness intensity for different preparation methods for ten vegetables. Our results showed that:

Frequently consumed vegetables have almost no taste
Sweetness is the most intensive taste in vegetables, followed by sourness and bitterness, saltiness is the least intensive taste
Vegetable preparation method influences taste intensity

OrganisatieHogeschool Inholland
OpleidingFood Commerce and Technology
InstituutDomein Agri, Food & Life Sciences
Lectoraat
Gepubliceerd in
Datum2015-09-14
TypeConferentiebijdrage
TaalEngels

Op de HBO Kennisbank vind je publicaties van 25 hogescholen

De grootste kennisbank van het HBO

Inspiratie op jouw vakgebied

Vrij toegankelijk