a Faculty of Food Science and Nutrition , Poznan University of Life Sciences , Poznan , Poland.
b Institute of Human Genetics , Polish Academy of Science , Poznan , Poland.
Crit Rev Food Sci Nutr. 2018;58(18):3130-3140. doi: 10.1080/10408398.2017.1353478. Epub 2017 Sep 6.
It is well known that consumption of Brassica vegetables has beneficial effect on human's health. The greatest interest is focused on glucosinolates and their hydrolysis products isothiocyanates, due to their potential as cancer preventing compounds. Brassica vegetables are also rich in flavor compounds belonging to many chemical groups. The main sensory sensation related to these vegetable is their characteristic sharp and bitter taste, and unique aroma. Because of these features this group of vegetables is often rejected by consumers. Interestingly, for some people unpleasant sensations are not perceived, suggesting a potential role of inter-individual variability in bitter taste perception and sensibility. Receptors responsible for bitter sensation with the emphasis on Brassica are reviewed, as well as genetic predisposition for bitterness perception by consumers. Also the role of glucosinolates and isothiocyanates as compounds responsible for bitter taste is discussed based on data from the field of food science and molecular biology. Isothiocyanates are shown in broaded context of flavor compounds also contributing to the aroma of Brassica vegetables.
众所周知，食用十字花科蔬菜对人体健康有益。由于其具有预防癌症的潜力，人们对其中的硫代葡萄糖苷及其水解产物异硫氰酸盐最为关注。十字花科蔬菜还富含属于许多化学基团的风味化合物。这些蔬菜的主要感官与它们特有的辛辣和苦味以及独特的香气有关。由于这些特点，这类蔬菜经常被消费者拒绝。有趣的是，对于某些人来说，不愉快的感觉并不明显，这表明个体间苦味感知和敏感性存在差异。本文综述了与十字花科蔬菜相关的苦味受体，以及消费者对苦味的遗传易感性。此外，还根据食品科学和分子生物学领域的数据，讨论了硫代葡萄糖苷和异硫氰酸盐作为苦味化合物的作用。异硫氰酸盐在风味化合物的广泛背景下也被证明对十字花科蔬菜的香气有贡献。
