Schonhof Ilona, Krumbein Angelika, Brückner Bernhard
Institute of Vegetables and Ornamental Crops Grossbeeren/Erfurt e.V., Theodor-Echtermeyer-Weg 1, D-14979 Grossbeeren, Germany.
Nahrung. 2004 Feb;48(1):25-33. doi: 10.1002/food.200300329.
The objective of this study was to investigate the influence that the species, form or cultivar exerts on the glucosinolate spectrum for glucosinolates and free sugars in selected vegetable species of the Brassica genus (Brassica oleracea var. italica Plenck, Brassica rapa var. alboglabra and Brassica oleracea var. botrytis L.). The results showed significant differences amongst the cultivar groups for the glucosinolate proportions as well as the contents of health-promoting and flavour-influencing alkyl, alkenyl and indole glucosinolates. The clear differences in the proportions of glucosinolates amongst the groups were not significantly influenced by the weather, although the absolute glucosinolate contents were. Interestingly, the species, forms and cultivars diverged in their external and internal sensory attributes, for example, colour, taste properties such as bitter and sweet, flavour such as green/ grassy, spicy, broccoli-like, cabbage-like, cauliflower-like, kohlrabi-like, leek-like and mouth-feel pungent. Differences in the sensory attributes led to different consumer acceptability based on first impressions judged on colour, flavour and overall liking. Consumers were seen to prefer cultivars with a bright colour, a lower level of bitter tasting glucosinolates (alkenyl and indole glucosinolates) and a higher sucrose content. Significant correlations were determined between the compound concentrations, the descriptively determined sensory properties and the consumer scores. Here, we identified properties of broccoli and cauliflower which, when optimised to the tastes of the consumer, could boost their acceptability.
本研究的目的是调查物种、形态或品种对十字花科属选定蔬菜物种（西兰花（Brassica oleracea var. italica Plenck）、菜心（Brassica rapa var. alboglabra）和花椰菜（Brassica oleracea var. botrytis L.））中硫代葡萄糖苷谱以及硫代葡萄糖苷和游离糖含量的影响。结果表明，不同品种组在硫代葡萄糖苷比例以及具有促进健康和影响风味的烷基、烯基和吲哚硫代葡萄糖苷含量方面存在显著差异。尽管硫代葡萄糖苷的绝对含量受天气影响，但不同组之间硫代葡萄糖苷比例的明显差异并未受到显著影响。有趣的是，不同的物种、形态和品种在其外部和内部感官属性上存在差异，例如颜色、苦味和甜味等味觉特性、绿色/青草味、辛辣味、西兰花味、卷心菜味、花椰菜味、球茎甘蓝味、韭菜味等风味以及口感辛辣度。感官属性的差异导致基于对颜色、风味和总体喜好的第一印象的不同消费者接受度。消费者似乎更喜欢颜色鲜艳、苦味硫代葡萄糖苷（烯基和吲哚硫代葡萄糖苷）含量较低且蔗糖含量较高的品种。在化合物浓度、描述性确定的感官特性和消费者评分之间确定了显著相关性。在此，我们确定了西兰花和花椰菜的特性，当根据消费者口味进行优化时，可以提高它们的可接受性。
