Research Progress on the Role of Glucosinolates and Their Metabolites for the Flavor Formation in Cruciferous Vegetables
Cruciferous vegetables are highly favored by consumers due to their unique flavor, with glucosinolates and their metabolites making important contributions to the flavor formation in cruciferous vegetables. Glucosinolates are a class of sulfur-containing compounds composed of a β-D-thioglucose moiet...
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| Language: | English |
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-038.pdf |
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| author | LIU Mengting, MEI Yuan, LIU Jiaqi, ZHAO Jichun, ZHAO Nan, GE Lihong |
| author_facet | LIU Mengting, MEI Yuan, LIU Jiaqi, ZHAO Jichun, ZHAO Nan, GE Lihong |
| author_sort | LIU Mengting, MEI Yuan, LIU Jiaqi, ZHAO Jichun, ZHAO Nan, GE Lihong |
| collection | DOAJ |
| description | Cruciferous vegetables are highly favored by consumers due to their unique flavor, with glucosinolates and their metabolites making important contributions to the flavor formation in cruciferous vegetables. Glucosinolates are a class of sulfur-containing compounds composed of a β-D-thioglucose moiety, sulfoxyl amino groups, and R-group side chains. They can be converted into various flavor compounds such as isothiocyanates, nitriles, thiocyanates and thiols through enzymatic or non-enzymatic pathways, thereby significantly influencing the taste and aroma of cruciferous vegetables. This article outlines the composition of glucosinolates and their metabolites, analyzes the metabolic pathways involved in the synthesis and conversion of glucosinolates in cruciferous vegetables, and elucidates the relationship between glucosinolates and their metabolites and flavors. The aim is to provide a theoretical basis for the flavor analysis and regulation of cruciferous vegetables and related processed products. |
| format | Article |
| id | doaj-art-4cc7d34e09584d73acd3785921d45b20 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-4cc7d34e09584d73acd3785921d45b202025-02-05T09:07:54ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-01452334935710.7506/spkx1002-6630-20240412-108Research Progress on the Role of Glucosinolates and Their Metabolites for the Flavor Formation in Cruciferous VegetablesLIU Mengting, MEI Yuan, LIU Jiaqi, ZHAO Jichun, ZHAO Nan, GE Lihong0(1. College of Life Science, Sichuan Normal University, Chengdu 610101, China;2. Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China; 3. College of Food Science, Southwest University, Chongqing 400715, China; 4. Key Laboratory of the Evaluation and Monitoring of Southwest Land Resources (Ministry of Education), Sichuan Normal University, Chengdu 610068, China)Cruciferous vegetables are highly favored by consumers due to their unique flavor, with glucosinolates and their metabolites making important contributions to the flavor formation in cruciferous vegetables. Glucosinolates are a class of sulfur-containing compounds composed of a β-D-thioglucose moiety, sulfoxyl amino groups, and R-group side chains. They can be converted into various flavor compounds such as isothiocyanates, nitriles, thiocyanates and thiols through enzymatic or non-enzymatic pathways, thereby significantly influencing the taste and aroma of cruciferous vegetables. This article outlines the composition of glucosinolates and their metabolites, analyzes the metabolic pathways involved in the synthesis and conversion of glucosinolates in cruciferous vegetables, and elucidates the relationship between glucosinolates and their metabolites and flavors. The aim is to provide a theoretical basis for the flavor analysis and regulation of cruciferous vegetables and related processed products.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-038.pdfglucosinolates; glucosinolate metabolites; cruciferous vegetables; flavor |
| spellingShingle | LIU Mengting, MEI Yuan, LIU Jiaqi, ZHAO Jichun, ZHAO Nan, GE Lihong Research Progress on the Role of Glucosinolates and Their Metabolites for the Flavor Formation in Cruciferous Vegetables Shipin Kexue glucosinolates; glucosinolate metabolites; cruciferous vegetables; flavor |
| title | Research Progress on the Role of Glucosinolates and Their Metabolites for the Flavor Formation in Cruciferous Vegetables |
| title_full | Research Progress on the Role of Glucosinolates and Their Metabolites for the Flavor Formation in Cruciferous Vegetables |
| title_fullStr | Research Progress on the Role of Glucosinolates and Their Metabolites for the Flavor Formation in Cruciferous Vegetables |
| title_full_unstemmed | Research Progress on the Role of Glucosinolates and Their Metabolites for the Flavor Formation in Cruciferous Vegetables |
| title_short | Research Progress on the Role of Glucosinolates and Their Metabolites for the Flavor Formation in Cruciferous Vegetables |
| title_sort | research progress on the role of glucosinolates and their metabolites for the flavor formation in cruciferous vegetables |
| topic | glucosinolates; glucosinolate metabolites; cruciferous vegetables; flavor |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-038.pdf |
| work_keys_str_mv | AT liumengtingmeiyuanliujiaqizhaojichunzhaonangelihong researchprogressontheroleofglucosinolatesandtheirmetabolitesfortheflavorformationincruciferousvegetables |