ArticleFood chemistry: X2024
Identification of volatile and flavor metabolites in three varieties of broccoli sprouts.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Comprehensive analysis of taste attributes and metabolite profiles reveals taste diversity among flowering stalk varieties.Food chemistry: X · 2026Article
- Selenium-Sulfur Coupled Heat Treatment: A Strategy for Producing High-Quality Broccoli Sprouts.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- From Functional Ingredients to Functional Foods: Focus on Brassicales Plant Species and Glucosinolates.Foods (Basel, Switzerland) · 2026Review
- Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile.Food chemistry: X · 2025Article
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Authors and funding
9 authors.
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Abstract
Broccoli sprouts are promising functional food sources and their taste and flavor play a pivotal role in the acceptance of consumers. In this study, the flavor profiles of three varieties of broccoli sprouts, namely Bi Lv, You Xiu, and Lv Hua, were comprehensively characterized using HS-SPME-GC/MS analysis. A total of 364 volatile and flavor components across 15 chemical classes were successfully identified. The results revealed a majority of volatile metabolites exhibiting upregulation during the germination process, leading to an enhancement in taste intensity after germination, particularly for umami and sweet tastes, which was associated with an increase in associated amino acids and sugar content. Although the total glucosinolate content in broccoli sprouts has decreased compared to seeds, it remains the primary contributor to the bitterness of broccoli sprouts. The present study elaborated on the flavor contribution of broccoli sprouts, supporting the cultivation and consumption of them as a nutritious food.
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