The relation between phytochemical composition and sensory traits of selected Brassica vegetables

Main groups of sensory active compounds - glucosinolates, isothiocyanates, phenolics and sugars in 3 cultivars of broccoli, 5 of Brussels sprout, 3 of cauliflower, and 4 of kohlrabi, both raw and cooked, were analyzed and correlated with selected sensory traits. The differences in the concentration of these components were significant between different vegetables and also noticeable between cultivars of one vegetable. The bitterness of Brussels sprouts and broccoli was correlated with glucosinolates, though Brussel sprouts contained definitely higher concentration (>1 g/kg fw) of these substances than their concentration in broccoli (<0.3 g/kg fw), or other vegetables. A positive correlation between sugar concentration and general desirability was observed in Brussels sprouts (0.91 — raw), kohlrabi (0.53 — raw; 0.80 — cooked), and raw cauliflower (0.85). According to sensory analysis, the high correlation between sweetness level and general desirability was observed, however, sweetness intensity was not correlated with total sugars concentration. A lack of any correlation between phenolic content and taste was observed. The results presented in this work emphasized the diversity of investigated Brassica vegetables from both phytochemical and sensory point of view. • Glucosinolates influence perception of Brussel sprouts. • Sweetness plays significant role in the perception of Brassica vegetables. • Taste of Brassica vegetables is complex and affected by multiple traits.