|Kyung k h,|
|Fleming h p,|
|Young c t,|
Submitted to: Journal of Food Science
Publication Type: Peer reviewed journal
Publication Acceptance Date: 10/24/1994
Publication Date: N/A
Citation: Interpretive Summary: Certain compounds responsible for the aroma of fresh cabbage are formed when the tissue is ruptured. They are derived from other compounds present in the intact vegetable, and their formation is influenced by the conditions under which the tissues are disrupted. We have found that sinigrin, which is present in fresh cabbage, is broken down to 1-cyano-2,3- -epithiopropane as the major product when cabbage is disrupted. This finding is contrary to common belief that the compound allyl isothiocyanate is the major product from sinigrin breakdown. Since allyl thiocyanate has been shown to contribute to the flavor of fresh cabbage, the question now arises as to the relative importance of these two breakdown products of sinigrin to cabbage flavor. A better understanding of factors influencing the formation of specific compounds when vegetables are eaten or otherwise disrupted could lead to products with improved flavor and acceptance.
Technical Abstract: Dichloromethane extracts of juices from fresh cabbages, including four known (Brutus, Galaxy, Bentley, Structon) and two unknown cultivars, were analyzed by GC-MS for the presence of sinigrin degradation products. Allyl isothiocyanate (AITC), which has been reported to be the important aroma compound of freshly disrupted cabbage was not detected in any of the dichloromethane extracts of cabbage juice. Instead, 1-cyano-2,3- epithiopropane, which is one of the isomers of AITC, was present as the primary volatile compound in all cabbage extracts. AITC was detected in relative trace concentration only when cabbage juice was injected into the GC. Thus, the relative significance of AITC and 1-cyano-2,3-epithiopropane to the aroma of freshly disrupted cabbage should be considered.