The science of SPROUTS: Bitter chemistry of vegetable revealed – and why your parents are to blame if you don’t like …

People who loathe Brussels sprouts may be especially sensitive to chemical compounds called glucosinolates Glucosinolates are turned into isothiocyanate compounds when sprouts are cooked Isothiocyanates have similarproperties to man-made compounds that taste bitter to almost three quarters of people The ability to taste this bitterness is thought to be genetic, explaining why some people like sproutsmore

By Sarah Griffiths for MailOnline

Published: 05:14 EST, 15 December 2014 | Updated: 05:23 EST, 15 December 2014

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If you devour your Christmas dinner but can't bring yourself to sample the cook's Brussels's sprouts, you may now have an excuse: it's in your genes.

A chemistry teacher has created an infographic explaining the chemistry and genetics behind why some people cant stand the taste of bitter vegetables.

Those who loathe the seasonal greens, Andy Brunning explains, may be especially sensitive to naturally occurring chemical compounds called glucosinolates.

Hate sprouts? You've got a new excuse: A chemistry teacher argues that there may be a chemical and genetic reason why some people cant stand the taste of Brussels sprouts. People who loathe the seasonal green vegetables may be especially sensitive to chemical compounds called glucosinolates, which occur naturally in sprouts

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The science of SPROUTS: Bitter chemistry of vegetable revealed - and why your parents are to blame if you don't like ...