Abstract:The aims of this study were to investigate the influence of fertiliser treatments on the chemical flavour composition of kohlrabi (Brassica oleracea var gongylodes L). Increasing nitrogen and potassium supply resulted in variable amounts of isothiocyanates, organic cyanides, sulphides and aldehydes measured by headspace analysis. Therefore it could be suggested that the desirable flavour of kohlrabi is influenced by the level of fertilisation. The effect of applied potassium on flavour quality is less clear cut. The observed inverse relationship between the amounts of flavour compounds and nitrogen supply might be utilised in production practices to obtain an optimal flavour quality.

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