Vegetables have low taste intensities, which might contribute to low acceptance. The aim of this study was to investigate the effect of taste (sweetness, sourness, bitterness, umami, and saltiness) and fattiness enhancement on consumer acceptance of cucumber and green capsicum purees. Three concentrations of sugar, citric acid, caffeine, mono-sodium glutamate, NaCl, and sunflower oil were added to pureed cucumber and green capsicum. Subjects (n = 66, 35.6 ± 17.7 y) rated taste and fattiness intensity. Different subjects (n = 100, 33.2 ± 16.5 years) evaluated acceptance of all pureed vegetables. Taste intensities of vegetable purees were significantly different (P < 0.05) between the three tastant concentrations except for umami in both vegetable purees, sourness in green capsicum puree, and fattiness in cucumber puree. Only enhancement of sweetness significantly (P < 0.05) increased acceptance of both vegetable purees compared to unmodified purees. In cucumber purees, relatively small amounts of added sucrose (2%) increased acceptance already significantly, whereas in green capsicum acceptance increased significantly only with addition of 5% sucrose. Enhancement of other taste modalities did not significantly increase acceptance of both vegetable purees. Enhancing saltiness and bitterness significantly decreased acceptance of both vegetable purees. We conclude that the effect of taste enhancement on acceptance of vegetable purees differs between tastants and depends on tastant concentration and vegetable type. With the exception of sweetness, taste enhancement of taste modalities such as sourness, bitterness, umami, and saltiness was insufficient to increase acceptance of vegetable purees. We suggest that more complex taste, flavor, or texture modifications are required to enhance acceptance of vegetables. PRACTICAL APPLICATION Results can be used by cultivators to select and grow vegetable varieties with enhanced taste and flavor. Especially for cucumber, relatively small sweetness enhancement is sufficient to increase acceptance.

中文翻译：

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提味对黄瓜青椒泥消费者接受度的影响

蔬菜的味道强度低，这可能导致接受度低。本研究的目的是研究味道（甜味、酸味、苦味、鲜味和咸味）和脂肪含量增强对消费者对黄瓜和青辣椒酱的接受度的影响。将三种浓度的糖、柠檬酸、咖啡因、谷氨酸钠、NaCl和葵花籽油加入到泥黄瓜和青椒中。受试者 (n = 66, 35.6 ± 17.7 y) 评定口味和脂肪强度。不同的受试者（n = 100, 33.2 ± 16.5 岁）评估了所有蔬菜泥的接受度。除了两种蔬菜泥中的鲜味、青椒泥中的酸味和黄瓜泥中的脂肪外，三种风味浓度的蔬菜泥的味觉强度存在显着差异（P < 0.05）。与未改良的果泥相比，只有甜度显着提高（P < 0.05）增加了两种植物果泥的接受度。在黄瓜泥中，添加相对少量的蔗糖（2%）已经显着增加了接受度，而在青辣椒中，仅添加 5% 的蔗糖才显着增加了接受度。其他口味的增强并没有显着增加两种蔬菜泥的接受度。增加咸味和苦味会显着降低两种蔬菜泥的接受度。我们得出结论，口味增强对蔬菜泥接受度的影响在不同口味的人之间是不同的，并且取决于口味浓度和蔬菜类型。除了甜味，酸味、苦味、鲜味等味觉形态的增味，咸味不足以增加蔬菜泥的接受度。我们建议需要更复杂的味道、风味或质地修改来提高蔬菜的接受度。实际应用 栽培者可以利用结果来选择和种植具有增强味道和风味的蔬菜品种。尤其是黄瓜，相对较小的甜味增强足以增加接受度。