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This is Scientific American — 60-Second Science. I'm Christopher Intagliata.
Thanksgiving is, of course, really all about the side dishes. And alongside mashed potatoes and yams, Brussels sprouts are a common side on many Thanksgiving tables. Not that they're equally appreciated. But science is here to save turkey day, with a way to mitigate the sprouts' intense, slightly bitter flavor. And here's the secret: take swigs of red wine as you eat 'em.
Like any human research study, or perhaps more importantly for one in which you'll be forcing people to eat Brussels sprouts, the project started off with approval from an ethics committee. Researchers then served 28 volunteers slices of microwaved Brussels sprouts, and asked them to rate the intensity or bitterness of their flavor on a scale of 1 to 10. They then alternated their bites with red wine, gravy, and bottled water. And rated the flavor again.
Turns out, the subjects scored the sprouts as significantly less intense after a sip of wine: 3.5 out of 10, compared to 5.5. Maybe, the scientists write, because the astringency of wine interferes with saliva's ability to deliver bitter flavor molecules to the tastebuds. Their results are in the Journal of Texture Studies...which is a real publication.
Unfortunately for the kids at the table, gravy and water did not do the taste trick. But for adults who choose to use this Thanksgiving hack—please imbibe responsibly. Though it's hard to imagine you'll be eating that many Brussels sprouts.
Thanks for listening for Scientific American — 60-Second Science. I'm Christopher Intagliata.
