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

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-27 DOI:10.1016/j.fochx.2024.101862

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

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Abstract

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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鉴定三个西兰花芽品种中的挥发性和风味代谢物

西兰花芽是一种前景广阔的功能性食品来源，其口感和风味对消费者的接受度起着至关重要的作用。本研究采用 HS-SPME-GC/MS 分析方法对碧绿、优秀和绿华三个品种的西兰花芽的风味特征进行了全面鉴定。成功鉴定了 15 类共 364 种挥发性成分和风味成分。结果表明，大多数挥发性代谢物在发芽过程中表现出上调，导致发芽后味道强度增强，尤其是鲜味和甜味，这与相关氨基酸和糖含量的增加有关。虽然与种子相比，西兰花芽中的葡萄糖苷酸总含量有所下降，但它仍然是造成西兰花芽苦味的主要原因。本研究阐述了西兰花芽的风味贡献，支持将其作为营养食品种植和食用。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.