Identification of volatile and flavor metabolites in three varieties of broccoli sprouts

文献类型： 外文期刊

第一作者： Xia, Yu

作者： Xia, Yu;Li, Ming-Yue;Liu, Yi;Luo, Yu-Xuan;Wang, Yi-Yan;Liu, Hong-Yan;Wadood, Syed Abdul;Hong, Han-Jun;Gan, Ren-You

作者机构：

关键词： Broccoli sprouts; Flavor; Volatile components; Glucosinolate; Free amino acids

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2024 年 24 卷

页码：

收录情况： SCI

摘要： Broccoli sprouts are promising functional food sources and their taste and flavor play a pivotal role in the acceptance of consumers. In this study, the flavor profiles of three varieties of broccoli sprouts, namely Bi Lv, You Xiu, and Lv Hua, were comprehensively characterized using HS-SPME-GC/MS analysis. A total of 364 volatile and flavor components across 15 chemical classes were successfully identified. The results revealed a majority of volatile metabolites exhibiting upregulation during the germination process, leading to an enhancement in taste intensity after germination, particularly for umami and sweet tastes, which was associated with an increase in associated amino acids and sugar content. Although the total glucosinolate content in broccoli sprouts has decreased compared to seeds, it remains the primary contributor to the bitterness of broccoli sprouts. The present study elaborated on the flavor contribution of broccoli sprouts, supporting the cultivation and consumption of them as a nutritious food.

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