Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
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.
Engel
Erwan
E
Unité Mixte de Recherches en Génie et Microbiologie des Procédés Alimentaires, Institut National de la Recherche Agronomique, 78850 Thiverval-Grignon, France. engel@grignon.inra.fr
Baty
Céline
C
Le Corre
Daniel
D
Souchon
Isabelle
I
Martin
Nathalie
N
D001937:Brassica / Q000737:chemistry*; D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D003258:Consumer Behavior; D003296:Cooking; D005961:Glucosinolates / Q000032:analysis; D006801:Humans; D017879:Isothiocyanates / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D013457:Sulfur Compounds / Q000032:analysis; D013649:Taste; D014835:Volatilization
D005961:Glucosinolates; D017879:Isothiocyanates; D013457:Sulfur Compounds; C010330:sinigrin