Glucosinolate-Derived Flavor Chemistry of Brassica Vegetables: Formation, Transformation, Stability, and Sensory...

The divergence between the nutritional efficacy and the adverse sensory profile of Brassica vegetables constrains consumer acceptance and industrial utilization. This review systematically evaluated the formation, transformation, stability, and sensory consequences of glucosinolate-derived flavor compounds throughout the food supply chain. The molecular mechanisms regulating glucosinolate hydrolysis into isothiocyanates and nitriles were critically analyzed. Special emphasis was placed on the regulatory roles of endogenous specifier proteins and external processing conditions. Across Brassica systems, flavor quality is governed not simply by total glucosinolate abundance, but by precursor heterogeneity, hydrolysis-product partitioning, and matrix-dependent sensory thresholds. Furthermore, this review assessed the synergistic effects of thermal degradation, the Maillard reaction, and microbial biotransformation on flavor development during thermal processing and microbial fermentation. Although non-thermal processing and modified atmosphere packaging enhance flavor stability, balancing bioactive compound retention with desirable sensory quality remains a critical challenge. To address this gap, this review proposed a three-tier "farm-to-fork flavor regulation model." It linked precursor availability, reaction pathway selection, and matrix-dependent stability to flavor formation and perception across the production-to-consumption continuum. By integrating these regulatory layers, the framework provided a mechanistic basis for addressing the nutrition-sensory dilemma. It identified where interventions could retain health-promoting compounds while limiting excessive bitterness or pungency, thereby improving consumer acceptability. Overall, predictive flavor control in Brassica foods will require coordinated intervention across precursor regulation, pathway steering, and matrix-dependent sensory expression.