Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Perception of bitterness, sweetness and liking of different genotypes of lettuce.

Food chemistry - 15 Apr 2016

Chadwick M, Gawthrop F, Michelmore R W, Wagstaff C, Methven L

Abstract excerpt

Lettuce is an important leafy vegetable, consumed across the world, containing bitter sesquiterpenoid lactone (SL) compounds that may negatively affect consumer acceptance and consumption. We assessed liking of samples with differing absolute abundance and different ratios of bitter:sweet compounds by analysing recombinant inbred lines (RILs) from an interspecific lettuce mapping population derived from a cross...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Carbohydrates
Share to Food Preferences
Share to Genotype

Methodology Data sources Editorial policy Privacy Delete account & data About Contact Helena Bioinformatics

Share to Lactuca

Share to Plant Leaves

Share to Polyphenols

Share to Sesquiterpenes

Share to Taste Perception

Source

Identifiers

PMID: 26616925
DOI: 10.1016/j.foodchem.2015.10.105

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Perception of bitterness, sweetness and liking of different genotypes of lettuce.PMID 26616925Read ↗

Genotypic effects on glucosinolates and sensory properties of broccoli and cauliflower.Semantic proximity Read ↗

Elucidating the genetic basis of antioxidant status in lettuce (Lactuca sativa)Semantic proximity Read ↗

Genetics, odor perception and food liking: The intriguing role of cinnamonSemantic proximity Read ↗

Assessing Contents of Sugars, Vitamins, and Nutrients in Baby Leaf Lettuce from Hyperspectral Data with Machine Learning ModelsSemantic proximity Read ↗

The development of lettuce backcross inbred lines (BILs) for exploitation of the Lactuca saligna (wild lettuce) germplasm.Semantic proximity Read ↗

Tropicalized lettuce: photosynthetic efficiency, water use, and agronomic-nutritional potential.Semantic proximity Read ↗

Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds.Semantic proximity Read ↗

The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype.Semantic proximity Read ↗

Tipburn resilience in lettuce (Lactuca spp.) - the importance of germplasm resources and production system-specific assays.Semantic proximity Read ↗

Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses.Semantic proximity Read ↗

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads.Semantic proximity Read ↗

Evaluation of genotype and environment effects on taste and aroma flavor components of Spanish fresh tomato varieties.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.