Allyl Isothiocyanate and its Contribution to Pungency in Cabbage (Brassica oleracea L.)

@inproceedings{Yano1987AllylIA,
  title={Allyl Isothiocyanate and its Contribution to Pungency in Cabbage (Brassica oleracea L.)},
  author={Masamichi Yano and Hiroshi Itoh and Ryoyasu Saijō},
  year={1987}
}
A close correlation was demonstrated between the pungency of fresh cabbage evaluated by sensory tests and the concentration of allyl isothiocyanate (AITC) formed in macerated cabbage with 39 cultivars commonly grown in Japan. Most of the cultivars tested contained AITC lower than 0.5mg/100g, and had no pungency. Only 3 cultivars containing AITC higher than 2.0mg/100g showed a pungency. It was concluded that there is virtually no problem as far as the pungency is concerned, when cabbages grown… CONTINUE READING