Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context

@article{Wieczorek2018BitterTO,
  title={Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context},
  author={Martyna Natalia Wieczorek and Michał Walczak and Marzena Skrzypczak-Zielińska and Henryk H. Jeleń},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2018},
  volume={58},
  pages={3130 - 3140}
}
ABSTRACT 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… Expand
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