Taste is a main driver in preferences and food choices. Humans are predispositioned to prefer sweet and salty tastes and reject bitter and sour tastes, therefore bitter taste is often thought to cause the rejection of vegetables by children. In our study we investigated the taste and fattiness intensity for different preparation methods for ten vegetables. Our results showed that:
Frequently consumed vegetables have almost no taste
Sweetness is the most intensive taste in vegetables, followed by sourness and bitterness, saltiness is the least intensive taste
Vegetable preparation method influences taste intensity
