Chemical composition of the volatile extracts fromBrassica oleracea L. var.botrytis ‘Romanesco’ cauliflower seeds

Autor:	Xavier Fernandez, Sophie Poulain, Louisette Lizzani-Cuvelier, André-Michel Loiseau, Laurent Valette
Rok vydání:	2005
Předmět:	food.ingredient biology Myrosinase Cyanide General Chemistry biology.organism_classification chemistry.chemical_compound Horticulture food chemistry Glucosinolate Botany Isothiocyanate Brassica oleracea Gas chromatography Aroma Food Science Botrytis
Zdroj:	Flavour and Fragrance Journal. 21:107-110
ISSN:	1099-1026 0882-5734
DOI:	10.1002/ffj.1530
Popis:	The volatile and semi-volatile constituents of seeds from Brassica oleracea L. var. botrytis (L.), Romanesco group, Natalino, Campidoglio and Navona varieties, were extracted by simultaneous distillation-extraction using a Likens-Nickerson type apparatus. The volatile oil composition of three different Romanesco cauliflower seeds was analysed by GC and GC-MS. Forty-three compounds, representing more than 99.7% of the oil for the Natalino variety, 41 (99.6%) for the Campidoglio variety and 32 (99.5%) for the Navona variety were identified. The major compounds were cyanides such as 4-(methylthio)butyl cyanide (61.3, 66.3 and 79.6%, respectively), 3-(methylthio)propyl cyanide (21.7, 21.6 and 10.7%), and isothiocyanates such as 4-(methylthio)butyl isothiocyanate (5.3, 4.0 and 6.7%) for the three oils. The majority of identified volatile compounds were obtained by hydrolysis of glucosinolates. This study enabled us to infer the presence of 12 glucosynolate in Romanesco seeds.
Databáze:	OpenAIRE
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