Relating glucosinolate content and flavor of broccoli cultivars

H. Y. Baik, J. A. Juvik, E. H. Jeffery, M. A. Wallig, M. Kushad, B. P. Klein

Research output: Contribution to journalArticlepeer-review


Flavor and glucosinolate contents of multiple broccoli cultivars (Brassica oleracea var. italica) were compared to determine whether a relationship existed between sensory and chemical attributes. Glucosinolates have been associated with the anticarcinogenic activity and flavor of cruciferous vegetables. A trained sensory descriptive panel developed 19 descriptive terms for aroma and flavor attributes and evaluated 19 broccoli cultivars. All 19 genotypes were assayed for individual and total glucosinolate content by HPLC (high performance liquid chromatography). Broccoli varieties differed significantly in their sensory and glucosinolate profiles. Using correlation and principal component analysis, we found little evidence that the glucosinolates were responsible for the distinctive flavor notes of broccoli.

Original languageEnglish (US)
Pages (from-to)1043-1050
Number of pages8
JournalJournal of food science
Issue number3
StatePublished - Apr 2003


  • Broccoli
  • Broccoli-flavor
  • Descriptive language
  • Glucosinolates
  • Sensory profiling

ASJC Scopus subject areas

  • Food Science


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