Sensory quality of sprouts of selected cruciferous species

摘要

Sensory characteristics (evaluated by quantitative descriptive analysis and as hedonic ratings) of sprouts obtained from radish, small radish, rape and mustard seeds and the content of particular glucosinolates (GLS) in the sprouts were assessed. Thesprouts of radish and small radish revealed themost advantageous sensory characteristies. Sensory profiles of both species were similar and contained some properties (pungency, burning, radish-like juiciness) which had a clearly positive effect on theirpalatability. The products were dominated by aliphatic GLS (96 percent of total GSL). The sprouts of rape and mustard had lower sensory quality, different sensory profiles and different content of flavour compounds (GLS).