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Related Experiment Videos

Flavor-active compounds potentially implicated in cooked cauliflower acceptance.

Erwan Engel1, Céline Baty, Daniel Le Corre

  • 1Unité Mixte de Recherches en Génie et Microbiologie des Procédés Alimentaires, Institut National de la Recherche Agronomique, 78850 Thiverval-Grignon, France. engel@grignon.inra.fr

Journal of Agricultural and Food Chemistry
|October 17, 2002
PubMed
Summary

Key compounds causing bitter and sulfur flavors in cooked cauliflower were identified. Understanding these flavor compounds, like neoglucobrassicin and allyl isothiocyanate (AITC), may improve cauliflower acceptance.

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Area of Science:

  • Food Science
  • Sensory Science
  • Analytical Chemistry

Background:

  • Consumer rejection of cooked cauliflower is often linked to specific flavor profiles.
  • Identifying the chemical compounds responsible for undesirable flavors is crucial for food product development.

Purpose of the Study:

  • To identify the specific flavor-active compounds contributing to the "sulfur" and "bitter" tastes in cooked cauliflower.
  • To correlate these compounds with sensory attributes and variety differences.
  • To determine the role of these compounds in consumer acceptance of cauliflower.

Main Methods:

  • Sensory evaluation of 11 cauliflower varieties by a trained panel.
  • Quantification of glucosinolates using High-Performance Liquid Chromatography (HPLC).

Related Experiment Videos

  • Analysis of volatile compounds using Dynamic Headspace Gas Chromatography-Olfactometry (DH-GC-O) and Gas Chromatography-Mass Spectrometry (GC-MS).

    • Main Results:

    • Neoglucobrassicin and sinigrin were identified as the primary contributors to bitterness.
    • Allyl isothiocyanate (AITC), dimethyl trisulfide (DMTS), dimethyl sulfide (DMS), and methanethiol (MT) were key "sulfur" odorants.
    • These identified compounds explained compositional differences between cauliflower varieties and influenced overall acceptance.

    Conclusions:

    • Neoglucobrassicin, sinigrin, AITC, DMTS, DMS, and MT are critical physicochemical determinants of cooked cauliflower flavor.
    • Understanding these compounds can guide breeding programs and processing techniques to enhance consumer acceptance of cauliflower.