Impact of Sodium Chloride on Liking of Cruciferous Vegetables

by Balitsis, Jennifer Kathryn

Abstract (Summary)
In developed countries, a universal recommendation to improve overall nutritional status is greater consumption of vegetables. Bitterness of nutritionally beneficial cruciferous vegetables is a major reason for rejection. While sodium chloride can suppress bitterness, nutritional recommendations caution against over-consumption of salt. This study determined the minimum amount of salt required to increase palatability and suppress bitterness for three distinct age groups. College-aged panelists (Chapter 2) and Older panelists (Chapter 3) rated overall liking, saltiness, and bitterness of broccoli samples with varying levels of salt. They also indicated their perceptual ideals of saltiness and bitterness for broccoli. Younger panelists (Chapter 4) were asked to rank their preference for broccoli samples with varying levels of salt. The results of indicate that liking of cruciferous vegetables for all panels peaks somewhere between 150 and 450 mg of salt per serving. Highest overall liking, with adequate saltiness and suppressed bitterness, occurs around 350 mg.
Bibliographical Information:


School:The Ohio State University

School Location:USA - Ohio

Source Type:Master's Thesis

Keywords:sodium chloride salt bitterness suppression cruciferous vegetables


Date of Publication:01/01/2008

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