Abstract
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 different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers’ perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.
Highlights
Extra-virgin olive oil (EVOO) and Brassica vegetables, such as broccoli and rocket salad, are at the core of the Mediterranean diet
[1] the healthy power of vegetables can have several sources of variability, as healthy bioactive substances having antioxidant and other functional properties are secondary metabolites produced in edible plants for eco-physiological purposes and are mainly influenced by genetic, environmental, pedologic, agronomical, and technological factors [2]. These bioactive molecules very often give to the food a bitter taste [3]. This is the case of several vegetables characterized by specific bitter-pungent phytochemicals, like glucosinolates in Brassicaceae family [4] and secoiridoids in extra-virgin olive oil (EVOO) [5]
The intake of vegetable products is constantly paired with positive effects on health [6], detailed studies proved that this association is not always true
Summary
Extra-virgin olive oil (EVOO) and Brassica vegetables, such as broccoli and rocket salad, are at the core of the Mediterranean diet. The Mediterranean diet is recognized as one of the most beneficial forms of nutrition due to its large share of plant-based foods and the high monounsaturated content of liberally-consumed olive oil [1] the healthy power of vegetables can have several sources of variability, as healthy bioactive substances having antioxidant and other functional properties are secondary metabolites produced in edible plants for eco-physiological purposes and are mainly influenced by genetic, environmental, pedologic, agronomical, and technological factors [2] These bioactive molecules very often give to the food a bitter taste [3]. The collected insights, since originating from different disciplines domains, have been divided in three sections, according to the core investigated topic: (i) Psychological studies, mainly related to consumer quality perception; (ii) studies on biochemical/physiological aspects of bitter taste; and (iii) studies on single product perception and Nutrients 2019, 11, x FOR PEER REVIEW preferences; within this section two sub-sections were highlighted according to the articles that dealt with EVOO and Brassicaceae.
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