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Doorn, Jessica; Kruk, G.C. van der; Holst, G J van; Schoofs, M.; Broer, J.B.; Nijs, J.J.M. de

doi:10.1023/a:1003600227319

Cited by 11 publications

(2 citation statements)

References 52 publications

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“…Cruciferous vegetables belonging to Brassicaceae , including Brussels sprouts, broccoli, cauliflower, rapeseed, cabbage, mustard, and kohlrabi, are known to exhibit bitter and sulfurous flavor notes which can determine the degree of consumption by humans, indicating the importance of this sensorial quality characteristic [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 ]. The existence of flavor notes in these vegetables witnesses (bio)chemical reactions (including enzymatic and non-enzymatic reactions) in which important quality-related substrates and enzymes, intrinsically present in the vegetables, play a major role.…”

Section: Introductionmentioning

confidence: 99%

“…Regarding the GSLs–MYR pathway, (sulfurous) (flavor-affecting) compounds such as isothiocyanates (ITCs), thiocyanates and nitriles can be formed resulting from the enzymatic hydrolysis of GSLs [ 1 , 3 , 4 , 19 , 20 , 21 , 22 , 23 , 24 ]. The GSLs that are reported in the literature to be a common source of bitter notes are sinigrin, progoitrin and gluconapin which also largely exist in Brussels sprouts [ 2 , 3 , 10 , 24 , 25 ]. The hydrolysis is initiated by a D-glucose cleavage that forms an unstable thiohydroximate- O -sulfonate from which it can generate the aforementioned reaction products and is regulated by several extrinsic factors (e.g., temperature, pH, presence of cofactors (e.g., epithiospecifier protein), identity of the GSLs) [ 8 , 9 , 11 , 15 , 18 , 22 , 26 , 27 , 28 , 29 ].…”

Section: Introductionmentioning

confidence: 99%

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The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions

Delbaere

Bernaerts

Vangrunderbeek

et al. 2022

Foods

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Pulsed electric fields (PEF) at low field strength is considered a non-thermal technique allowing membrane permeabilization in plant-based tissue, hence possibly impacting biochemical conversions and the concomitant volatile profile. Detailed studies on the impact of PEF at low field strength on biochemical conversions in plant-based matrices are scarce but urgently needed to provide the necessary scientific basis allowing to open a potential promising field of applications. As a first objective, the effect of PEF and other treatments that aim to steer biochemical conversions on the volatile profile of Brussels sprouts was compared in this study. As a second objective, the effect of varying PEF conditions on the volatile profile of Brussels sprouts was elucidated. Volatile fingerprinting was used to deduce whether and which (bio)chemical reactions had occurred. Surprisingly, PEF at 1.01 kV/cm and 2.7 kJ/kg prior to heating was assumed not to have caused significant membrane permeabilization since similar volatiles were observed in the case of only heating, as opposed to mixing. A PEF treatment with an electrical field strength of 3.00 kV/cm led to a significantly higher formation of certain enzymatic reaction products, being more pronounced when combined with an energy input of 27.7 kJ/kg, implying that these PEF conditions could induce substantial membrane permeabilization. The results of this study can be utilized to steer enzymatic conversions towards an intended volatile profile of Brussels sprouts by applying PEF.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions

Delbaere

Bernaerts

Vangrunderbeek

et al. 2022

Foods

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Exploring new potential health‐promoting vegetables: glucosinolates and sensory attributes of rocket salads and related Diplotaxis and Eruca species

D’Antuono

Elementi²,

Neri³

2009

J Sci Food Agric

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BACKGROUND: Rocket salads (Diplotaxis tenuifolia and Eruca vesicaria) are presently highly appreciated salad vegetables. Related species are consumed as food plants in several regions, and may contribute to differentiation in the fresh food supply chain. Glucosinolates are well-known healthy phytochemicals and responsible for positive and negative sensory properties of edible Brassicaceae. To investigate the potential for exploitation of new crops, Diplotaxis and Eruca germplasm was subject to sensory evaluation and glucosinolate analysis.

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Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content

et al. 2011

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Aroma intensity, pungency, crunchiness and juiciness were strong determinants of overall rocket salad flavour perception. Visual traits also characterised sensory components. Bitterness, usually considered a negative flavour trait, was moderately perceived in the examined material, without negatively affecting typical flavour perception. In the range of the examined material, glucosinolate content did not contrast with typical flavour, demonstrating that good taste and putative health-promoting properties may coexist.

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Untitled

Cited by 11 publications

References 52 publications

The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions

The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions

Exploring new potential health‐promoting vegetables: glucosinolates and sensory attributes of rocket salads and related Diplotaxis and Eruca species

Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content

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