Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds,Molecular Nutrition & Food Research

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Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2018-04-30 , DOI: 10.1002/mnfr.201700990
Luke Bell ₁ , Omobolanle O. Oloyede ₁ , Stella Lignou ₁ , Carol Wagstaff ₁ , Lisa Methven ₁

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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.

中文翻译：

芥子油苷，异硫氰酸盐和相关化合物的味道和风味感知

十字花科植物以其味道，香气和三叉特征而闻名。主要为苦味，硫磺香气和辛辣味。引起这些感觉的化合物包括芥子油苷（GSL）及其水解产物，特别是异硫氰酸酯（ITC），还包括含硫的挥发性化合物。本文回顾了由此类化合物产生的味道和风味感知的相对重要性；从论文中收集证据，这些发现是基于感觉分析相关性的，以及那些在感觉评估之前已经提取了特定化合物的证据。在特定的GSL赋予苦味而许多ITC赋予刺激性的情况下，显然并非对所有GSL和ITC都是如此。根据总GSL含量为感官特征设计农作物改良策略是有缺陷的，因为它没有考虑不同GSL和ITC的感官特性的相对差异，也没有考虑其他GSL水解产物的贡献。此外，一些十字花科植物是生食，而其他则是煮熟。这不仅影响GSL的水解，还影响硫化物的产生和释放。因此，在育种新植物品种时，应谨慎考虑各个GSL，植物所受的典型烹饪条件，酶稳定性以及GSL水解产物（包括ITC）和硫化物的最终组成。而且还有硫化物的产生和释放。因此，在育种新植物品种时，应谨慎考虑各个GSL，植物所受的典型烹饪条件，酶稳定性以及GSL水解产物（包括ITC）和硫化物的最终组成。而且还有硫化物的产生和释放。因此，在育种新植物品种时，应谨慎考虑各个GSL，植物所受的典型烹饪条件，酶稳定性以及GSL水解产物（包括ITC）和硫化物的最终组成。

更新日期：2018-04-30

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