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Volatile flavour components of garden cress
Author(s) -
Macleod Alexander J.,
Islam Rashida
Publication year - 1976
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.2740271004
Subject(s) - glucosinolate , flavour , chemistry , degradation (telecommunications) , sample (material) , organic chemistry , chromatography , food science , botany , biology , computer science , telecommunications , brassica
Abstract Using previously reported methods of sample preparation an essence of garden cress was obtained which proved to contain only 11 components. Eight have been identified, all glucosinolate degradation products (isothiocyanates and nitriles), and provide over 95% of the sample. Benzyl derivatives, from glucotropaeolin, are the most abundant. No thiocyanates were obtained.