Important Odorants of Four Brassicaceae Species, and Discrepancies between Glucosinolate Profiles and Observed Hydrolysis Products

It is widely accepted that the distinctive aroma and flavour traits of Brassicaceae crops are produced by glucosinolate (GSL) hydrolysis products (GHPs) with other non-GSL derived compounds also reported to contribute significantly their aromas. This study investigated profile content four species (salad rocket, horseradish, wasabi, watercress). Solid-phase microextraction followed gas chromatography-mass spectrometry chromatography-olfactometry were used determine volatile odorants present in species. Liquid was composition, respectively. A total 113 107 odour-active components identified headspace Of identified, 19 newly for ‘salad’ 26 watercress, 30 38 marking a significant step forward understanding characterising generation these There several non-glucosinolate contributing ‘pungent’ species, indicating glucosinolate-derived not only source sensations Several discrepancies between observed glucosinolates observed, we discuss implications this future studies.