ArticleChemosensory perception2013
Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype.
Article in Chemosensory perception, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
23 citing papers in PubMed, 92 citations in OpenAlex.
- Trial
- Trial
- A Systematic Review of Evidence-Based Health Benefits ofFoods (Basel, Switzerland) · 2025Review
- Sucrose, NaCl, and citric acid suppress the metallic sensation of FeSO4.Chemical senses · 2024Article
- Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype.Foods (Basel, Switzerland) · 2023Article
- Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey.Frontiers in nutrition · 2022Article
- A Simple Liking Survey Captures Behaviors Associated with Weight Loss in a Worksite Program among Women at Risk of Type 2 Diabetes.Nutrients · 2021Article
- Article
- Nutritional Aspects of Commercially Available Complementary Foods in New Zealand Supermarkets.Nutrients · 2020Article
- Article
- The Environmental and Bitter Taste Endophenotype Determinants of Picky Eating in Australian School-Aged Children 7-12 years-A Cross-Sectional Pilot Study Protocol.International journal of environmental research and public health · 2020Article
- Sodium, but not potassium, blocks bitterness in simple model chicken broths.Journal of food science and technology · 2019Article
- Review
- Article
- E-cigarette palatability in smokers as a function of flavorings, nicotine content and propylthiouracil (PROP) taster phenotype.Addictive behaviors · 2019Article
- Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables.Journal of food science · 2018Article
- Does a grill menu redesign influence sales, nutrients purchased, and consumer acceptance in a worksite cafeteria?Preventive medicine reports · 2017Article
- Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice.Appetite · 2016Article
- Article
- The development of sweet taste: From biology to hedonics.Reviews in endocrine & metabolic disorders · 2016Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Consumption of dark green vegetables falls short of recommendations, in part, because of unpleasant bitterness. A laboratory-based study of 37 adults was used to determine bitter and hedonic responses to vegetables (asparagus, Brussels sprouts, kale) with bitter masking agents (1.33 M sodium acetate, 10 and 32 mM sodium chloride, and 3.2 mM aspartame) and then characterized by taste phenotype and vegetable liking. In repeated-measures ANOVA, aspartame was most effective at suppressing bitterness and improving hedonic responses for all sampled vegetables. Among the sodium salts, 32 mM sodium chloride decreased bitterness for kale and sodium acetate reduced bitterness across all vegetables with a tendency to increase liking for Brussels sprouts, as release from mixture suppression increased perceived sweetness. Participants were nearly equally divided into three 6-
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Registered trials
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