Identification of aroma compounds in raw and cooked broccoli was written by Wieczorek, Martyna N.;Majcher, Malgorzata A.;Jelen, Henryk H.. And the article was included in Flavour and Fragrance Journal in 2021.Electric Literature of C4H7NS The following contents are mentioned in the article:
Broccoli is characterized by its specific flavor, which is the reason it is not tolerated by some consumers. The role of aroma in flavor is crucial; however, the characteristics of aroma-active components in broccoli are still unclear. Solvent-assisted flavor evaporation (SAFE) with the aid of solid-phase microextraction (SPME) and fractionation using solid phase extraction (SPE), followed by different chromatog.-mass spectrometry approaches (GC-MS, GC-MS/MS, GCxGC-ToFMS) were used to identify the compounds of interest. A total of 33 aroma-active compounds were detected with the use of gas chromatog.-olfactometry (GC-O) in raw, and 9 in cooked broccoli florets; in majority sulfur compounds-thiols, sulfides, and isothiocyanates prevailed. Methanethiol and 1-pentanethiol were the key odorants characterized by the highest FD (1024) in raw broccoli, followed by di-Me sulfide, 2,3-butanedione, di-Me trisulfide, di-Me tetrasulfide, 2-Me methanethiosulfonate, 4-methylpentyl isothiocyanate, hexyl isothiocyanate (all with an FD of 256). In cooked broccoli, the number and especially the intensity of detected compounds were much lower. The highest FD values (FD=4) were noted for di-Me trisulfide and 1,4-octadien-3-one. To our knowledge, this is the first detailed identification of odorants in raw and cooked broccoli. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Electric Literature of C4H7NS).
Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Electric Literature of C4H7NS
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics