Consumers’ perceptions and preferences for bitterness in vegetable foods: The case of extra-virgin olive oil and brassicaceae—a narrative review

Nutrients

Volumn 11, Issue 5, 2019, Pages

  Cavallo, Carla ^a   Cicia, Gianni ^a   Del Giudice, Teresa ^a   Sacchi, Raffaele ^a   Vecchio, Riccardo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Bitter taste; Brassicaceae; Consumers perceptions; Consumers preferences; Extra virgin olive oil; Sensory acceptability; Vegetable foods

Indexed keywords

EXTRA VIRGIN OLIVE OIL; GLUCOSINOLATE; PHYTOCHEMICAL; THIOGLUCOSIDASE; OLIVE OIL;

ALCOHOLIC BEVERAGE; ALEXITHYMIA; ASTRINGENCY; BEVERAGE; BITTER TASTE; BODY MASS; BRASSICACEAE; CHOCOLATE; DIETARY INTAKE; DISGUST; ENZYME ACTIVITY; FOOD INDUSTRY; HUMAN; MEDITERRANEAN DIET; MENTAL STRESS; MUSIC; NEOPHOBIA; ORGANIC FOOD; PERCEPTION; PHYSICAL STRESS; PLANT DEFENSE; PRODUCT DEVELOPMENT; PSYCHOPATHY; REVIEW; SENSATION; VEGETABLE; CONSUMER ATTITUDE; ENVIRONMENT; FEEDING BEHAVIOR; NUTRITIONAL VALUE; TASTE;

BRASSICACEAE; CONSUMER BEHAVIOR; DIET, HEALTHY; DIET, MEDITERRANEAN; ENVIRONMENT; FEEDING BEHAVIOR; HUMANS; NUTRITIVE VALUE; OLIVE OIL; TASTE; TASTE PERCEPTION; VEGETABLES;

EID: 85067262893     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu11051164     Document Type: Review

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