Occurrence and Flavor Properties of Sinigrin Hydrolysis Products in Fresh Cabbage

Abstract

ABSTRACT Contrary to a published report, allyl isothiocyanate was confirmed as a major volatile sulfur compound along with 1‐cyano‐2,3‐epithiopropane in dichloromethane extracts of freshly disrupted cabbage tissues resulting from thioglucosidase hydrolysis of allyl glucosinolate (sinigrin). Compared to authentic allyl isothiocyanate which had characteristic sharp, black mustard‐like aroma notes, authentic 1‐cyano‐2,3‐epithiopropane had weak, musty, sulfurous, and mustard‐like aromas. Based on calculations of odor units (U o ) using data from the analysis of disrupted cabbage tissues, allyl isothiocyanate would contribute appreciably (to 245 U o ) while 1‐cyano‐2,3‐epithiopropane would not likely contribute notably (<0.8 U o ) to fresh cabbage flavors.