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Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance
Abstract
The aim of the present study was to determine the flavor-active compounds responsible for the "sulfur" and "bitter" flavors of cooked cauliflower potentially implicated in cauliflower rejection by consumers. Eleven varieties of cauliflower were cooked and assessed by a trained sensory panel for flavor profile determination. Among the 13 attributes, the varieties differed mainly according to their "cauliflower odor note" and their "bitterness". Various glucosinolates were quantified by HPLC and correlated with bitterness intensity. The results showed that neoglucobrassicin and sinigrin were responsible for the bitterness of cooked cauliflower. Application of Dynamic Headspace GC-Olfactometry and DH-GC-MS showed that allyl isothiocyanate (AITC), dimethyl trisulfide (DMTS), dimethyl sulfide (DMS), and methanethiol (MT) were the key odorants of cooked cauliflower "sulfur" odors. Moreover, these volatile compounds corresponded to the main compositional differences observed between varieties. Finally, AITC, DMTS, DMS, MT, sinigrin, and neoglucobrassicin were shown to be potential physicochemical determinants of cooked cauliflower acceptance.
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Citations
Cited by
The effect of cooking on the phytochemical content of vegetables
Palermo, M., Pellegrini, N., & Fogliano, V. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6478 · Cited by 401
Thermal degradation of glucosinolates in red cabbage
Oerlemans, K., Barrett, D. M., Suades, C. B., Verkerk, R., & Dekker, M. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2004.12.013 · Cited by 285
Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review
Vermeulen, C., Gijs, L., & Collin, S. (2005) · Food Reviews International · doi:10.1081/fri-200040601 · Cited by 131
Fruits and Vegetables of Moderate Climate
Christensen, L. P., Edelenbos, M., & Kreutzmann, S. (2007) · Flavours and Fragrances · doi:10.1007/978-3-540-49339-6_7 · Cited by 65
Metadata
- Authors
- Engel, E., Baty, C., le Corre, D., Souchon, I., & Martin, N.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-09-20
- Volume
- 50
- Issue
- 22
- Pages
- 6459-6467
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2043969731
- Cited by
- 199
- References
- 0
- FWCI
- 5.43
- Type
- journal article
- Language
- en
- Open access
- closed
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- Engel, E., Baty, C., le Corre, D., Souchon, I., & Martin, N. (2002). Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf025579u
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