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

文献类型： 外文期刊

作者： Xia, Yu 1 ; Li, Ming-Yue 1 ; Wadood, Syed Abdul 2 ; Hong, Han-Jun 3 ; Liu, Yi 1 ; Luo, Yu-Xuan 1 ; Wang, Yi-Yan 1 ; Liu, Hong-Yan 1 ; Gan, Ren-You 4 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Chengdu Natl Agr Sci & Technol Ctr, Chengdu 610213, Peoples R China

2.Univ Home Econ, Dept Food Sci, Lahore, Pakistan

3.Chengdu Sanherb Biosci Co Ltd, Chengdu 610213, Peoples R China

4.Hong Kong Polytech Univ, Fac Sci, Dept Food Sci & Nutr, Kowloon, Hong Kong 999077, Peoples R China

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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