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Relating Glucosinolate Content and Flavor of Broccoli Cultivars
Author(s) -
Baik H.Y.,
Juvik J.A.,
Jeffery E.H.,
Wallig M.A.,
Kushad M.,
Klein B.P.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08285.x
Subject(s) - glucosinolate , flavor , aroma , brassica oleracea , cultivar , sulforaphane , food science , cruciferous vegetables , sensory analysis , brassica , sinigrin , chemistry , glucoraphanin , biology , horticulture , botany , genetics , cancer
Flavor and glucosinolate contents of multiple broccoli cultivars (Brassica oleracea var. italica) were compared to determine whether a relationship existed between sensory and chemical attributes. Glucosinolates have been associated with the anticarcinogenic activity and flavor of cruciferous vegetables. A trained sensory descriptive panel developed 19 descriptive terms for aroma and flavor attributes and evaluated 19 broccoli cultivars. All 19 genotypes were assayed for individual and total glucosinolate content by HPLC (high performance liquid chromatography). Broccoli varieties differed significantly in their sensory and glucosinolate profiles. Using correlation and principal component analysis, we found little evidence that the glucosinolates were responsible for the distinctive flavor notes of broccoli.