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

文献类型： 外文期刊

第一作者： Zeng, Wei

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

作者机构：

关键词： Chinese kale sprouts; Isothiocyanates; Epithionitriles; Nitriles; Bitterness; Genotypic variation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 359 卷

页码：

收录情况： SCI

摘要： 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 contents of both glucosinolates and their breakdown products varied greatly among different varieties of Chinese kale sprouts. Gluconapin and 4,5-Epithio-pentanenitrile were the dominant glucosinolate and glucosinolate breakdown product in Chinese kale sprouts, respectively. Gluconapin and glucobrassicin were significantly related to bitterness (r = 0.577, 0.648, respectively; p < 0.05). BOA 1 and BOA 13, BOA 3 and BOA 10 are good candidates for future breeding programs since the former two varieties have light bitterness and pungency, and the latter two varieties contain high levels of glucosinolate breakdown products such as isothiocyanates and epithionitriles in sprouts.

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