EVEC Microgreens
Microgreens are not only valued for their nutritional content and visual appeal. Their true potential lies in their sensory profile: some are intensely spicy, others surprisingly sweet, and some evoke the aroma of freshly cut grass.
Why does this happen? The answer lies in the interaction between genetics, phytochemical composition, and growing conditions, all of which can be explained through sensory analysis.
Sensory analysis is the scientific discipline that evaluates food using the five senses: sight, smell, taste, touch, and hearing. In the case of microgreens, attributes commonly analyzed include:
Sensory studies conducted on different microgreen species show that consumers clearly perceive differences between varieties, even when they look visually similar. These differences are closely linked to the chemical compounds present in each species.
If you have ever tasted radish, mustard, or arugula microgreens, you have likely noticed a sharp, tingling sensation on the tongue or even in the nose.
The main cause is glucosinolates, sulfur-containing compounds typical of the Brassicaceae family. When the plant is cut or chewed, these compounds are converted into isothiocyanates, which are responsible for:
In microgreens, the concentration of these compounds can be even higher than in mature plants, because at this early stage the plant concentrates its natural defense mechanisms.
That is why radish microgreens can taste more intense than fully grown radishes.
Some varieties, such as pea, sunflower, or corn microgreens, have milder and sweeter flavor profiles.
Sweetness in microgreens is mainly due to:
Sensory studies show that these varieties tend to have higher acceptance among general consumers, especially those who are less accustomed to bitter or intense flavors.
Additionally, factors such as proper lighting and harvesting at the optimal time can enhance sugar accumulation, intensifying the perception of sweetness.
Many microgreens evoke the aroma of freshly cut grass. This characteristic is due to so-called green leaf volatiles.
These compounds are released when plant tissue is damaged (for example, during cutting or chewing) and generate:
This profile is typical in varieties such as wheat, barley, cilantro, or young lettuces.
From a sensory perspective, these notes are often described as:
The intensity depends on both the species and its stage of development.
Phenolic compounds are natural antioxidants present in many microgreens. Although they provide nutritional benefits, they also influence flavor.
At high concentrations, they can produce:
In gourmet cuisine, this profile can be highly valued for adding complexity.
Flavor does not depend solely on species. The environment also plays an important role.
1. Light
Light intensity and type affect the production of phenolic and sulfur containing compounds.
2. Harvest Time
A microgreen harvested a few days earlier may taste milder; a few days later, more intense.
3. Growing Stress
Factors such as temperature or water availability can increase the production of secondary metabolites, intensifying flavor and aroma.
Acceptance studies reveal interesting patterns:
However, in professional kitchens, intense profiles are valued as tools for contrast and sensory design.
Whether a microgreen is spicy, sweet, or reminiscent of fresh grass is not random. It is the result of:
In short, microgreens may be small in size, but they are enormous in sensory complexity. Understanding this diversity allows us not only to appreciate them more fully, but also to cultivate them strategically according to the desired flavor profile.
Carlota
Sources
Arusha Seeds / ResearchGate. (2020). Sensory attributes and consumer acceptability of 12 microgreens species. https://www.researchgate.net/publication/343055222_Sensory_Attributes_and_Consumer_Acceptability_of_12_Microgreens_Species
Baños Ardavín, E. J., Urrutia Albisua, E., Rodríguez Regordosa, H., Olmos López, J., & Díaz Vázquez, A. Análisis sensorial. Universidad Popular Autónoma del Estado de Puebla. https://investigacion.upaep.mx/micrositios/assets/analisis-sensorial_final.pdf
Lee, S.-H., Chung, S.-C., & Kim, H. (2023). Effect of microgreens consumption on health outcomes: A systematic review (PMC9864543). Nutrients, 15(1), 123. https://pmc.ncbi.nlm.nih.gov/articles/PMC9864543/
MP Seeds. What do microgreens taste like? MP Seeds. https://mpseeds.eu/what-do-microgreens-taste-like
Sinergia Sensorial. 5 sensory attributes for food analysis. https://sinergiasensorial.com/en/5-atributos-sensoriales-para-el-analisis-de-alimentos/
Universidad Autónoma del Estado de Hidalgo. Sensory evaluation of food products. https://www.uaeh.edu.mx/scige/boletin/icbi/n3/m1.html
