lingonberry
ingredient / ingredient-lingonberry
コケモモ / Vaccinium vitis-idaea L.
Lingonberry is a Northern European fruit of the Vaccinium genus, whose unsweetened freshly pressed juice is described as bitter, sour, and astringent. Its association with TAS2R38 bitter-receptor genotype and eating frequency has been studied.
On this page (6 sections)
Reading the bitterness
Lingonberry (Vaccinium vitis-idaea) is a Northern European fruit whose unsweetened freshly pressed juice is described as 『naturally bitter, sour and astringent（自然に苦味・酸味・渋味を持つ）』 (in translation: "naturally bitter, sour and astringent"). Astringency is listed alongside bitterness and sourness, so it is treated as a fruit with overlapping sensations rather than a single taste.
In a study in which 12 subjects evaluated 8 samples with altered texture, foam-like and emulsion structures were reported to reduce perceived bitterness, astringency, and sourness compared with untreated juice. The result suggests that bitterness perception can change through mouthfeel design even with the same chemical composition.
Differences on the eater’s side also matter. In an eating-frequency questionnaire of 83 subjects genotyped for TAS2R38, an association was reported in which people with highly bitter-sensitive genotypes, such as PAV homozygotes, ate lingonberries less frequently. However, this was not a study experimentally controlling bitterness perception and intake; it was an association based on self-reported data.
None of these findings could be accessed in the publisher’s full text; confirmation remains based on quotations reached through a search engine. Bitterness reception is recorded from two different angles: change through processing and genetic sensitivity of the eater.
Sources for this overview
Checked for this overview: Confirmed the bitter description of unsweetened freshly pressed juice. / Confirmed reduced bitterness and astringency through texture processing. / Confirmed the association between genotype and eating frequency. / Confirmed the scope of the description in which astringency is also listed.
Follow the connections
lingonberry →— sensory attribute→ bitterness →can be measured separately …→ astringency
lingonberry →— sensory attribute→ astringency →is not synonymous with→ bitterness
TAS2R38 →’s genotype is associated w…→ lingonberry
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (4)
Scope: A comparison of texture design using unsweetened freshly pressed lingonberry juice.
Note: Unsweetened freshly pressed juice is described as 『naturally bitter, sour and astringent(自然に苦味・酸味・渋味を持つ)』 (in translation: "naturally bitter, sour and astringent").
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ingredient-lingonberry —has_sensory_attribute→ sensation-bitterScope: Same as above.
Note: Astringency is also listed in the same description as bitterness and sourness.
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ingredient-lingonberry —has_sensory_attribute→ sensation-astringentScope: Sensory evaluation comparing textures with 12 subjects and 8 samples.
Note: Foam-like and emulsion food structures were reported to reduce perceived bitterness, astringency, and sourness compared with untreated juice.
Show data
ingredient-lingonberry —has_perceived_bitterness_suppressed_by→ "Provision in food structures with altered texture, such as foam and emulsion structures."Scope: A questionnaire survey of consumption frequency administered to subjects (n=83) with TAS2R38 genotypes determined.
Note: An association is reported in which subjects with bitter-sensitive TAS2R38 genotypes (such as PAV homozygotes) report lower consumption frequency of lingonberries.
Show data
receptor-tas2r38 —has_genotype_associated_with_reported_rejection_of→ ingredient-lingonberry