Abstract

Many consumers perceive the bitter taste or other sensory characteristic of vegetables as unpleasant, posing a challenge to dietary recommendations aiming to increase vegetable consumption. Food experience is multisensory, with complex interactions between the senses and individual differences in sensory perception. This review focuses on the factors affecting sensory properties of vegetables and sensory perception of vegetables among adults. Topical examples of sensory quality and evaluation of vegetable samples are presented. Cultivar and growing conditions are related to the internal sensory quality of vegetables. The effects of different processing methods, such as freezing and cooking, on the sensory properties of vegetables are also reviewed. Flavor modification of vegetables with seasonings may be used to improve palatability and incorporating vegetables to meals may increase the intake of vegetables. Recently, external factors (e.g. visual and odor stimuli) have been tested in multisensory research in the context of vegetable perception and choice. These options to achieve better sensory quality, more palatable meals and pleasant eating context may be used to promote vegetable intake among adults.

摘要

许多消费者认为蔬菜的苦味或其他感官特性令人不快，这对旨在增加蔬菜消费量的饮食建议构成了挑战。饮食经历是多感官的，感官和感官知觉的个体差异之间存在复杂的相互作用。这篇综述着重于影响成年人的蔬菜感官特性和蔬菜的感官知觉的因素。介绍了感官质量和蔬菜样品评估的典型例子。品种和生长条件与蔬菜的内部感官质量有关。还回顾了冷冻和蒸煮等不同加工方法对蔬菜感官特性的影响。可以通过调味料对蔬菜进行调味，以提高适口性，将蔬菜掺入餐食中可以增加蔬菜的摄入量。最近，在蔬菜感知和选择的背景下，在多感官研究中测试了外部因素（例如视觉和气味刺激）。这些可以实现更好的感官质量，更可口的饭菜和宜人的饮食环境的选择可以用来促进成年人的蔬菜摄入量。