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The flavor of Chinese kale sprouts is affected by genotypic variation of glucosinolates and their breakdown products.

Food chemistry - 15 Oct 2021

Zeng Wei, Tao Han, Li Yubo, Wang Jiansheng, Xia Chuchu, Li Songwen, Wang Mengyu, Wang Qiaomei, Miao Huiying

Abstract excerpt

Metabolic profiling of glucosinolates and their breakdown products in sprouts of 22 Chinese kale (Brassica oleracea var. alboglabra, BOA) varieties were investigated by using high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). Relationships between glucosinolate metabolites and flavor of Chinese kale sprouts were also analyzed. Results showed that compositions and...

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PMID: 33965761
DOI: 10.1016/j.foodchem.2021.129824

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