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Influence of sulphate nutrition on flavour components of three cruciferous plants: Radish ( Raphanus sativus ), cabbage ( Brassica oleracea capitata ) and white mustard ( Sinapis alba )
Author(s) -
Freeman G. G.,
Mossadeghi N.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230316
Subject(s) - raphanus , flavour , glucosinolate , chemistry , brassica , sinapis , capitata , brassica oleracea , white mustard , isothiocyanate , allyl isothiocyanate , sinigrin , food science , mustard seed , red cabbage , phenethyl isothiocyanate , cruciferous vegetables , flavor , sulfur , horticulture , biology , biochemistry , organic chemistry , genetics , cancer
The effect of sulphate nutrition on the flavour components of three members of the family Cruciferae (radish, cabbage and white mustard) has been investigated. The plants were grown in a glasshouse in sand culture at six concentrations of sulphate in the nutrient medium and their flavour characteristics determined by sensory and gas‐chromatographic methods. The latter were based on (a) headspace samples from the raw and cooked vegetables and (b) solvent extracts chromatographed at 200°C. Sensory tests showed that the flavour strengths of the vegetables increased from low values at extreme sulphur deficiency to maxima with increase of the sulphate available to the plant. For radish and mustrad, there was no correlation between total volatile componets (determined by the headspace method) and sulphur content but a highly significant corelation was demonstrated between the latter and less volatile flavour components present in solvent extracts. In the case of mustrad seed. p ‐hydroxybenzyl isothiocyanate was determined colorimetrically and shown to be correlated with sulphur nutrition. With cabbage, allyl isothiocyanate and total volaile content were determined by a headspace method and each was found to be significantly correlated with sulphate nutrition. It is suggested that the flavour of these plants consists of at least two types of componnts: (a) compounds which impart a bland, generalised “vegetable” flavour to the food and (b) a specific component or components which are perceived as a burning sensation on the tongue sometimes accompanied by a characteristic odour. The former are independent of sulphur nutrition whilst the concentrations of the latter are highly correlated with sulphur nutrition. The effect of sulphate nutrition on growth response, visual deficiency symptoms and mineral composition has been reported.