fenugreek leaves
ingredient / ingredient-fenugreek-leaves
フェヌグリークの葉 / Trigonella foenum-graecum
Fenugreek leaves. Bitterness values that vary among populations have been measured by a human dilution-threshold method.
On this page (8 sections)
Reading the bitterness
Dried leaf extracts from 30 populations of 10 species, grown under the same conditions, were evaluated by 10 adults using the WHO dilution threshold method. Among these, the bitter values of T. foenum-graecum's TFG1, TFG2, and TFG3 were 9.43, 10.32, and 9.64 ×10³ units/g, respectively, with TFG2 the highest among all samples. This is a value based on the dilution threshold of the extract, not the bitterness intensity felt as a mouthful of food.
In the analysis of the same material, the correlation between diosgenin content and bitter value in fenugreek leaves was r=0.92. However, this correlation is based on pooled data from 30 populations of 10 species, and it is not a dose-response experiment that directly establishes diosgenin as the causal substance of bitterness.
Sources for this overview
Checked for this overview: Matched to the dried leaf extracts from 30 populations of 10 species grown under the same conditions, the WHO dilution threshold method with 10 adults, and the bitter values of the three T. foenum-graecum populations. / Matched to the r=0.92 correlation, the pooled data from 30 populations of 10 species, and the limitation that it does not establish causation.
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methi aloo →includes→ fenugreek leaves
methi thepla →includes→ fenugreek leaves
fenugreek leaves →— perceived bitterness is a…→ diosgenin →is correlated with→ bitterness
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Sensory (2)
Scope: The WHO method, using a panel of 10 adults, on 30 Iran-origin populations grown under the same conditions
Note: Population differences are preserved; this is not treated as a fixed value for fenugreek leaves in general.
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ingredient-fenugreek-leaves —has_reported_bitter_value_of→ (the claim sentence above)Scope: Layer: Food. Correlation data across aqueous leaf extract samples (drying state not stated) from 10 Trigonella species and 30 accessions of Iranian origin (cultivated in the same plot).
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ingredient-fenugreek-leaves —has_perceived_bitterness_associated_with→ compound-diosgeninHow processing and cooking change it (2)
Scope: A candidate structural component of a dish. Regional variation in ingredients is unconfirmed
Note: Source not connected. Does not indicate quantities or cooking conditions.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
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dish-methi-aloo —includes→ ingredient-fenugreek-leavesScope: A candidate structural component of a dish. Regional variation in ingredients is unconfirmed
Note: Source not connected. Does not indicate quantities or cooking conditions.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
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dish-methi-thepla —includes→ ingredient-fenugreek-leavesCulture (1)
Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
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ingredient-fenugreek-leaves —is_used_as→ (the claim sentence above)