Vegetable acceptance: a bittersweet story Role of taste in acceptance of vegetables


Vegetable acceptance: a bittersweet story. Role of taste in acceptance of vegetables

Promovendus ms. VL (Vera) van Stokkom MSc
Promotor C (Kees) de Graaf
dr. MA (Markus) Stieger
Copromotor prof. dr O van Kooten
Organisatie Wageningen University, Human Nutrition & Health

vr 14 december 2018 16:00 tot 17:30

Locatie Auditorium, building number 362
Generaal Foulkesweg 1
6703 BG Wageningen


Vegetable consumption is below recommended intakes in many countries, while the consumption of an adequate amount of vegetables is essential for health. Taste, especially bitter taste, is often suggested as the main cause of low vegetable acceptance. In her dissertation, Vera van Stokkom showed that the intensity of sweetness, sourness, saltiness, bitterness and umami of commonly consumed vegetables is low and that taste plays only a minor role in the identification of vegetables. Enhancing sweetness increased acceptance in both children and adults and combining vegetables compared to individual vegetables can increase acceptance as well. However, vegetable acceptance was still not very high. Mainly sweetness and bitterness were involved in vegetable acceptance, thus taste is important even though intensities are low. The results highlight the difficulty of increasing acceptance of vegetables.