ArticleFoods (Basel, Switzerland)2021
Important Odorants of Four Brassicaceae Species, and Discrepancies between Glucosinolate Profiles and Observed Hydrolysis Products.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Magnetic field-assisted blanching enhances sulforaphane synthesis in broccoli florets, revealed by UPLC-ESI-QTRAP-MS/MS.Food chemistry: X · 2026Article
- Substrate dependent growth conditions and moisture dynamics drive aroma development in solid-stateFrontiers in microbiology · 2026Article
- Evolution of Secondary Metabolites inFoods (Basel, Switzerland) · 2025Article
- Comprehensive Review of Aflatoxin and Ochratoxin A Dynamics: Emergence, Toxicological Impact, and Advanced Control Strategies.Foods (Basel, Switzerland) · 2024Review
- Myrosinase isogenes in wasabi (Wasabia japonica Matsum) and their putative roles in glucosinolate metabolism.BMC plant biology · 2024Article
- Evidence on the inhibitory effect of Brassica plants against Acinetobacter baumannii lipases: phytochemical analysis, in vitro, and molecular docking studies.BMC complementary medicine and therapies · 2024Article
- Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process.Foods (Basel, Switzerland) · 2023Article
- Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME-GC-MS.Molecules (Basel, Switzerland) · 2023Article
- Developing multifunctional crops by engineering Brassicaceae glucosinolate pathways.Plant communications · 2023Review
- Influence of Plant-Based Biostimulant (BORTAN) on Qualitative and Aromatic Traits of Rocket Salad (Plants (Basel, Switzerland) · 2023Article
- Comprehensive Volatilome Signature of Various Brassicaceae Species.Plants (Basel, Switzerland) · 2023Article
- Genotypes ofFrontiers in plant science · 2023Article
- Article
- Concurrent anthropogenic air pollutants enhance recruitment of a specialist parasitoid.Proceedings. Biological sciences · 2022Article
- Quantitative trait loci analysis of glucosinolate, sugar, and organic acid concentrations in Eruca vesicaria subsp. sativa.Molecular horticulture · 2022Article
- Correlation of Glucosinolates and Volatile Constituents of Six Brassicaceae Seeds with Their Antioxidant Activities Based on Partial Least Squares Regression.Plants (Basel, Switzerland) · 2022Article
- Effect of Plasma Activated Water on Selected Chemical Compounds of Rocket-Salad (Molecules (Basel, Switzerland) · 2021Article
- Advanced Research on Glucosinolates in Food Products.Foods (Basel, Switzerland) · 2021Article
- The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage (Foods (Basel, Switzerland) · 2021Article
- Influence of Cabbage (Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 glucosinolate content of four Brassicaceae species (salad rocket, horseradish, wasabi, and watercress). Solid-phase microextraction followed by gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to determine the volatile compounds and odorants present in the four species. Liquid chromatography-mass spectrometry was used to determine the glucosinolate composition, respectively. A total of 113 compounds and 107 odour-active components were identified in the headspace of the four species. Of the compounds identified, 19 are newly reported for 'salad' rocket, 26 for watercress, 30 for wasabi, and 38 for horseradish, marking a significant step forward in understanding and characterising aroma generation in these species. There were several non-glucosinolate derived compounds contributing to the 'pungent' aroma profile of the species, indicating that the glucosinolate-derived compounds are not the only source of these sensations in Brassicaceae species. Several discrepancies between observed glucosinolates and hydrolysis products were observed, and we discuss the implications of this for future studies.
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