Genotypic effects on glucosinolates and sensory properties of broccoli and cauliflower

• Published in: Die Nahrung Vol. 48; no. 1; p. 25
• Main Authors: Schonhof, Ilona, Krumbein, Angelika, Brückner, Bernhard
• Format: Journal Article
• Language: English
• Published: Germany 01.02.2004
• Subjects: Brassica - chemistry; Brassica - classification; Brassica - genetics; Climate; Color; Consumer Behavior; Genotype; Glucosinolates - analysis; Glucosinolates - genetics; Species Specificity; Taste; Temperature
• ISSN: 0027-769X
• DOI: 10.1002/food.200300329

The objective of this study was to investigate the influence that the species, form or cultivar exerts on the glucosinolate spectrum for glucosinolates and free sugars in selected vegetable species of the Brassica genus (Brassica oleracea var. italica Plenck, Brassica rapa var. alboglabra and Brassica oleracea var. botrytis L.). The results showed significant differences amongst the cultivar groups for the glucosinolate proportions as well as the contents of health-promoting and flavour-influencing alkyl, alkenyl and indole glucosinolates. The clear differences in the proportions of glucosinolates amongst the groups were not significantly influenced by the weather, although the absolute glucosinolate contents were. Interestingly, the species, forms and cultivars diverged in their external and internal sensory attributes, for example, colour, taste properties such as bitter and sweet, flavour such as green/ grassy, spicy, broccoli-like, cabbage-like, cauliflower-like, kohlrabi-like, leek-like and mouth-feel pungent. Differences in the sensory attributes led to different consumer acceptability based on first impressions judged on colour, flavour and overall liking. Consumers were seen to prefer cultivars with a bright colour, a lower level of bitter tasting glucosinolates (alkenyl and indole glucosinolates) and a higher sucrose content. Significant correlations were determined between the compound concentrations, the descriptively determined sensory properties and the consumer scores. Here, we identified properties of broccoli and cauliflower which, when optimised to the tastes of the consumer, could boost their acceptability.