Brassicaceae plants are renowned for their taste, aroma and trigeminal characteristics;
predominantly bitter taste, sulfurous aroma, and pungency. Compounds responsible for …

It is well known that consumption of Brassica vegetables has beneficial effect on human's
health. The greatest interest is focused on glucosinolates and their hydrolysis products …

Glucosinolates (GSLs) and isothiocyanates (ITCs) produced by Brassicaceae plants are
popular targets for analysis due to the health benefits associated with them. Breeders aim to …

Glucosinolates are sulphur compounds that are prevalent in Brassica genus. This includes
crops cultivated as vegetables, spices and sources of oil. Since 1970s glucosinolates and …

This study offers insight into how taste qualities interact in food. The influence of sucrose on
the perceived bitter taste of sinigrin and goitrin (compounds naturally present in cabbage) …

Unique secondary metabolites, glucosinolates (S-glucopyranosyl thiohydroximates), are
naturally occurring S-linked glucosides found mainly in Brassicaceae plants. They are …

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 …

Glucosinolates (β-thioglucoside-N-hydroxysulfates), the precursors of isothiocyanates, are
present in sixteen families of dicotyledonous angiosperms including a large number of …

The consumption of brassica sprouts as raw vegetables provides a fair amount of
glucosinolates (GLs) and active plant myrosinase, which enables the breakdown of GLs into …

The glucosinolates, sinigrin and progoitrin, are related to the bitterness observed in Brussels
sprouts. The role of these glucosinolates in taste preference for Brussels sprouts (Brassica …