Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

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 d...

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Bibliographic Details
Main Authors: Carla Cavallo, Gianni Cicia, Teresa Del Giudice, Raffaele Sacchi, Riccardo Vecchio
Format: Article
Language:English
Published: MDPI AG 2019-05-01
Series:Nutrients
Subjects:
bitter taste
consumers’ preferences
consumers’ perceptions
vegetable foods
extra virgin olive oil
<i>Brassicaceae</i>
sensory acceptability
Online Access:https://www.mdpi.com/2072-6643/11/5/1164

Internet

https://www.mdpi.com/2072-6643/11/5/1164

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