Flavor-active compounds potentially implicated in cooked cauliflower acceptance
Flavor-active compounds potentially implicated in cooked cauliflower acceptance
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DOI：
10.1021/jf025579u
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发表时间：
2002-10-23
影响因子：
6.1
通讯作者：
Martin, N
中科院分区：
文献类型：
--
作者：
Engel, E;Baty, C;Martin, N
本研究的目的是确定负责的“硫”和“苦”的味道煮熟的花椰菜可能牵连在消费者拒绝花椰菜的风味活性化合物。11个品种的花椰菜烹饪和评估由受过训练的感官小组的风味特征确定。在13个属性中，品种间的差异主要体现在“菜花香”和“苦味”上。通过HPLC定量各种硫代葡萄糖苷，并与苦味强度相关。结果表明，新葡萄糖杆菌素和芥子苷是造成花椰菜苦味的主要原因。采用动态顶空气相色谱-嗅觉测定法和DH-GC-MS分析表明，异硫氰酸烯丙酯（AITC）、二甲基三硫（DMTS）、二甲基硫醚（DMS）和甲基硫醚（MT）是烹调花椰菜“硫”味的主要致香物质。此外，这些挥发性化合物对应于品种之间观察到的主要成分差异。最后，AITC，DMTS，DMS，MT，sinigrin，和neoglucobrassicin被证明是潜在的理化决定因素煮熟的花椰菜接受。
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.