ReviewNutrients2019
Consumers' Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae-A Narrative Review.
Review in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 61 citations in OpenAlex.
- Nutritional Awareness of Extra Virgin Olive Oil: Empirical Evidence from Consumer Perceptions and Health Beliefs.Foods (Basel, Switzerland) · 2026Article
- Characterizing the Flavor of New Zealand Native Plants Using Consumer-Derived Attributes and Gas Chromatography-Mass Spectrometry.Journal of food science · 2026Article
- A Systematic Review of Evidence-Based Health Benefits ofFoods (Basel, Switzerland) · 2025Review
- Phenome-wide investigation of dietary and health outcomes associated with bitter taste receptor gene TAS2R38.European journal of nutrition · 2025Article
- Interaction Between Attributes and Familiarity in Consumer Preferences for Olive Oil: Using Consumers' Residence as a Proxy for Familiarity.Journal of food science · 2025Review
- Exploring College Students' Acceptance of and Behavioral Intentions Toward Different Sorghum-Based Foods.Foods (Basel, Switzerland) · 2025Article
- Article
- Biological and Experiential Factors That Impact the Acceptance of Complementary Foods.Annals of nutrition & metabolism · 2025Review
- Development of a Bitterness Sensor Using Partially Dissociated Amine Compounds.Sensors (Basel, Switzerland) · 2024Article
- Article
- Harmony in Motion: Unraveling the Nexus of Sports, Plant-Based Nutrition, and Antioxidants for Peak Performance.Antioxidants (Basel, Switzerland) · 2024Review
- Relevance of Phytochemical Taste for Anti-Cancer Activity: A Statistical Inquiry.International journal of molecular sciences · 2023Review
- Strategies for oral delivery of bioactive peptides with focus on debittering and masking.NPJ science of food · 2023Review
- Immunomodulatory Effects of Aronia Juice Polyphenols-Results of a Randomized Placebo-Controlled Human Intervention Study and Cell Culture Experiments.Antioxidants (Basel, Switzerland) · 2022Article
- Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids.Scientific reports · 2021Article
- Chocolate Consumers and Lymphocyte-to-Monocyte Ratio: A Working Hypothesis from a Preliminary Report of a Pilot Study in Celiac Subjects.Antioxidants (Basel, Switzerland) · 2019Article
- The roles of genes in the bitter taste.AIMS genetics · 2019Review
- An Exploratory Qualitative Study of Beverage Sweetening Practices in Middle Eastern Families.Inquiry : a journal of medical care organization, provision and financingArticle
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers' perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.