The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype

Abstract

HighlightsTAS2R38 bitterness perception does not wholly determine liking of rocket.Hotness is the main attribute on which consumers base their liking not bitterness.Some consumers prefer mild sweet accessions low in glucosinolates and pungent VOCs.Glucoraphanin imparts no significant influence on liking or sensory perceptions.Sugar-glucosinolate/isothiocyanate ratios are important for hotness perceptions.

Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds

“…However, some research has shown that this does not necessarily translate into whether an individual will base their liking upon this sensitivity . A study by Bell et al . which determined TAS2R38 diplotypes of 69 individuals reported that “supertaster” status did not have a significant impact upon liking of different rocket salad accessions.…”

“…and D'Antuono et al . reported that the presence of 4‐hydroxyglucobrassicin (an indolic GSL) within rocket leaf tissues was associated with such pleasant traits, and Bell et al . also reported that relatively “minor” GSLs contributed toward increased liking for a subset of consumers.…”

“…Breeders have taken advantage of this aspect of the chemistry to increase glucoraphanin concentrations within new cultivars and varieties such as Beneforté . Bell et al . noted that neither glucoraphanin or glucoerucin shared any significant correlations with bitterness or consumer acceptance/rejection in rocket salad.…”

“…Bell et al . noted that “hotness” (pungency) of salad rocket leaves negatively impacted the liking of a large proportion of consumers.…”

“…Typical flavors of Brassicaceae have traditionally been linked with GSLs and their hydrolysis products, such as sinigrin, glucoiberin, and glucoraphanin . Some studies have reported that a higher GSL content is associated with a stronger flavor in crops such as broccoli; however, above a certain threshold, GSL and ITC content can become detrimental to consumer acceptance . As will be discussed, not all ITCs contribute equally to flavor profiles; nor indeed are peppery, sulfurous, mustard, and burnt flavors exclusively produced by these compounds.…”