1‐Cyano‐2,3‐Epithiopropane as the Primary Sinigrin Hydrolysis Product of Fresh Cabbage

Abstract

ABSTRACT Dichloromethane extracts of juices from fresh cabbages, including four known (Brutus, Galaxy, Bentley, Structon) and two unknown cultivars, were analyzed by X‐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 the primary volatile compound in all cabbage extracts. AITC was detected in relative trace concentration only when cabbage juice was injected into the GC, using a wide bore, packed column. Thus, the relative importance of AITC and 1‐cyano‐2,3‐epithiopropane to the aroma of freshly disrupted cabbage should be considered.