Identification of aroma compounds in raw and cooked broccoli
Author:
Affiliation:
1. Faculty of Food Science and Nutrition Poznań University of Life Sciences Poznań Poland
Funder
Narodowe Centrum Nauki
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3669
Reference37 articles.
1. Bitterness in brussels sprouts (Brassica oleracea L. var.gemmifera): The role of glucosinolates and their breakdown products
2. Glucosinolates and their breakdown products in food and food plants
3. Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context
4. Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption
5. Consumer Acceptability and Sensory Profile of Cooked Broccoli with Mustard Seeds Added to Improve Chemoprotective Properties
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