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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Bibliographic Details

Published in:	Foods
Main Authors:	Luke Bell, Eva Kitsopanou, Omobolanle O. Oloyede, Stella Lignou
Format:	Article
Language:	English
Published:	MDPI AG 2021-05-01
Subjects:	volatile compounds odorants glucosinolate Brassicaceae ‘salad’ rocket wasabi
Online Access:	https://www.mdpi.com/2304-8158/10/5/1055