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Important Odorants of Four Brassicaceae Species, and Discrepancies between Glucosinolate Profiles and Observed Hydrolysis Products

It is widely accepted that the distinctive aroma and flavour traits of Brassicaceae crops are produced by glucosinolate (GSL) hydrolysis products (GHPs) with other non-GSL derived compounds also reported to contribute significantly to their aromas. This study investigated the flavour profile and glu...

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Principais autores: Luke Bell, Eva Kitsopanou, Omobolanle O. Oloyede, Stella Lignou
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2021-05-01
coleção:Foods
Assuntos:
volatile compounds
odorants
glucosinolate
Brassicaceae
‘salad’ rocket
wasabi
Acesso em linha:https://www.mdpi.com/2304-8158/10/5/1055
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