Sensory analysis in microgreens: why some are spicy, others sweet, and others taste like fresh grass

Are microgreens spicy? Some are and some are not, and the split is predictable. Radish, mustard and arugula turn sharp on the tongue; pea, sunflower and corn taste sweet; wheat, barley and cilantro read like freshly cut grass. Microgreens are valued for their nutritional content and visual appeal, but it is the sensory profile that separates one species from another.

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.

What is sensory analysis and how is it applied to microgreens?

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:

• Aromatic intensity
• Sweetness
• Bitterness
• Pungency
• Astringency
• Herbal or vegetal notes
• Texture (crisp, tender, fibrous)

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.

Why are microgreens spicy? The power of glucosinolates

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:

• Pungency
• A slightly irritating sensation
• A penetrating aroma

Glucosinolate levels differ sharply from one species to the next at the microgreen stage. In a 2024 comparison of six Brassicaceae microgreens, Savoy cabbage and Brussels sprouts carried the highest loads — roughly 76 and 78 mg sinigrin equivalents per gram of dry matter — well clear of the others grown alongside them.

You will often read that microgreens always hold more glucosinolate than the mature plant, and that this is why radish microgreens taste sharper than a full-grown radish. We could not source that as a general rule, so we are not asserting it. What the measurements do support is that the gap between species is large, and that the pungency you taste tracks the glucosinolate load of the particular species in front of you.

Sweet microgreens: sugars and lower levels of bitter compounds

Some varieties, such as pea, sunflower, or corn microgreens, have milder and sweeter flavor profiles.

Sweetness in microgreens is mainly due to:

• Higher concentrations of simple sugars
• Lower presence of bitter compounds
• Reduced glucosinolate content

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.

Microgreens with a “fresh grass” flavor

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:

• Herbal notes
• A fresh sensation
• An intense vegetal aroma

This profile is typical in varieties such as wheat, barley, cilantro, or young lettuces.

From a sensory perspective, these notes are often described as:

• “Green”
• “Vegetal”
• “Fresh”
• “Herbaceous”

The intensity depends on both the species and its stage of development.

The role of phenolic compounds: bitterness and astringency

Phenolic compounds are natural antioxidants present in many microgreens. Although they provide nutritional benefits, they also influence flavor.

At high concentrations, they can produce:

• Bitterness
• A dry or astringent sensation
• Lingering aftertaste

In gourmet cuisine, this profile can be highly valued for adding complexity.

Factors that influence microgreen flavor

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.

Consumer acceptance

Acceptance studies reveal interesting patterns:

• Moderately sweet or mild profiles tend to be more popular.
• Excessive bitterness or astringency reduces preference among non expert consumers.
• Moderate pungency can be attractive when associated with freshness.

However, in professional kitchens, intense profiles are valued as tools for contrast and sensory design.

In conclusion

Are microgreens spicy, sweet, or reminiscent of fresh grass? Which one you get is not random. It is the result of:

• Its genetics
• Its chemical composition
• Growing conditions
• And, ultimately, our sensory perception

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.

Sources

In July 2026 we removed a seed retailer’s page and a sensory consultancy’s blog post from this list and put a peer-reviewed measurement of Brassicaceae glucosinolates in their place. A seed seller has no business appearing under “Sources” in a science library — see our editorial standards.

Caracciolo, F., El-Nakhel, C., Raimondo, M., Kyriacou, M.C., Cembalo, L., De Pascale, S., & Rouphael, Y. (2020). “Sensory Attributes and Consumer Acceptability of 12 Microgreens Species”. Agronomy, 10(7), 1043. Open the study ↗

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

Bhaswant, M., Shanmugam, D.K., Miyazawa, T., Abe, C., & Miyazawa, T. (2023). “Microgreens — A Comprehensive Review of Bioactive Molecules and Health Benefits”. Molecules, 28(2), 867. Open the study ↗

Šola, I., Vujčić Bok, V., Popović, M., & Gagić, S. (2024). “Phytochemical Composition and Functional Properties of Brassicaceae Microgreens: Impact of In Vitro Digestion”. International Journal of Molecular Sciences, 25(21), 11831.  Open the study ↗

Universidad Autónoma del Estado de Hidalgo. Sensory evaluation of food products. https://www.uaeh.edu.mx/scige/boletin/icbi/n3/m1.html