Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds

Abstract

Brassicaceae plants are renowned for their taste, aroma and trigeminal characteristics; predominantly bitter taste, sulfurous aroma, and pungency. Compounds responsible for these sensations include the glucosinolates (GSLs) and their hydrolysis products, particularly isothiocyanates (ITCs), but also sulfur-containing volatile compounds. This article reviews the relative importance of taste and flavor perceptions resulting from such compounds; collating evidence from papers where findings are based on sensory analytical correlations, and those that have extracted specific compounds prior to sensory evaluation. Where specific GSLs impart bitterness and many ITCs impart pungency, this is clearly not true for all GSLs and ITCs. Designing crop improvement strategies for sensory traits based on total GSL content would be flawed, as it does not consider the relative differences in sensory characteristics of different GSLs and ITCs, nor the contribution from other GSL hydrolysis products. In addition, some Brassicaceae plants are consumed raw, whilst others are cooked; this affects not only the hydrolysis of GSLs, but also the generation and release of sulfides. Therefore, in breeding new plant varieties, it is prudent to consider the individual GSLs, the typical cooking conditions the plant is subjected to, enzyme stability, and resultant composition of both GSL hydrolysis products (including ITCs) and sulfides.

Identification and Characterization of Three Epithiospecifier Protein Isoforms in Brassica oleracea

“…With regard to human consumption, the aroma and taste of fresh Brassicaceae vegetables likely is influenced by the ESP activity (Zhang et al, 2018). While ITC contribute to the characteristic flavor and pungency of these vegetables (Bell et al, 2018), ETNs have a lower aroma impact. Using GC-olfactometry, the overall odor impression of the ETN CETP was described as weak and onion-like, pungent, spicy, fatty, but also garlic-like and fecal notes were attributed to this compound (Kroener and Buettner, 2017).…”

Morphological Diversity and Bioactive Compounds in Wall Rocket (Diplotaxis erucoides (L.) DC.)

“…Therefore, we suggest that evaluating the diversity and concentrations of specialized metabolites in relation to the morphological diversity could provide further insight in the potential of wall rocket as a new crop with high added value. Such metabolites would also include, together with AA and TP, other compounds not described in the present work, such as the glucosinolates, which are of high importance in the biological activity and also for the taste of the species [39]. On the other hand, a high content in NO 3 − was also determined.…”

Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations

“…Mustard products are common in European cuisine (Bell, Oloyede, Lignou, Wagstaff, & Methven, 2018) and the burning sensation they induce is considered enjoyable to mustard consumers (Ghawi, Shen, Niranjan, & Methven, 2014). The "Code of Practice for Mustard" defines the compositional requirements and characteristic properties of mustard products produced in Europe.…”