Abstract
It is widely accepted that the distinctive aroma and flavour traits of Brassicaceae crops are produced by glucosinolate (GSL) hydrolysis products (GHPs) with other non-GSL derived compounds also reported to contribute significantly to their aromas. This study investigated the flavour profile and glucosinolate content of four Brassicaceae species (salad rocket, horseradish, wasabi, and watercress). Solid-phase microextraction followed by gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to determine the volatile compounds and odorants present in the four species. Liquid chromatography-mass spectrometry was used to determine the glucosinolate composition, respectively. A total of 113 compounds and 107 odour-active components were identified in the headspace of the four species. Of the compounds identified, 19 are newly reported for ‘salad’ rocket, 26 for watercress, 30 for wasabi, and 38 for horseradish, marking a significant step forward in understanding and characterising aroma generation in these species. There were several non-glucosinolate derived compounds contributing to the ‘pungent’ aroma profile of the species, indicating that the glucosinolate-derived compounds are not the only source of these sensations in Brassicaceae species. Several discrepancies between observed glucosinolates and hydrolysis products were observed, and we discuss the implications of this for future studies.
Highlights
Crops of the Brassicaceae family are grown all over the world, and they form an important part of many different cuisines and cultures [1]
Armoracia rusticana, Eruca sativa (‘salad’ rocket), Eutrema japonicum, and Nasturtium officinale are four such examples, which are noted for their pungent, peppery, and aromatic organoleptic properties [2,3,4]
The volatile compounds identified in the headspace of the four Brassicales species are listed in Table 2, detailing their PubChem compound identification (PubChem CID) as well as their linear retention indices (LRI) in a polar and non-polar column
Summary
Crops of the Brassicaceae family are grown all over the world, and they form an important part of many different cuisines and cultures [1]. Armoracia rusticana (horseradish), Eruca sativa (‘salad’ rocket), Eutrema japonicum (wasabi), and Nasturtium officinale (watercress) are four such examples, which are noted for their pungent, peppery, and aromatic organoleptic properties [2,3,4]. Horseradish and wasabi produce large roots that are grated and used as a condiment in many cultures across the world, most notably in Eastern Europe and the United Kingdom (horseradish) and Japan (wasabi; [5]). Horseradish is a vegetative perennial that grows widely in temperate regions [6], whereas wasabi can only be grown in a very few locations, owing to its sensitivity to temperature change and root oxygen availability [7]. Wasabi is traditionally cultivated in damp river valleys of Japan, commercial operations have been established elsewhere, such as in the UK
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