Occurrence and flavor properties of sinigrin hydrolysis products in fresh cabbage

Contrary to a published report, allyl isothiocyanate was confirmed as a major volatile sulfur compound along with 1-cyano-2,3-epithiopropane in dichloromethane extracts of freshly disrupted cabbage tissues resulting from thioglucosidase hydrolysis of allyl glucosinolate (sinigrin). Compared to authentic allyl isothiocyanate which had characteristic sharp, black mustard-like aroma notes, authentic 1-cyano-2,3-epithiopropane had weak, musty, sulfurous, and mustard-like aromas. Based on calculations of odor units (U-o) using data from the analysis of disrupted cabbage tissues, allyl isothiocyanate would contribute appreciably (to 245 U-o) while 1-cyano-2,3-epithiopropane would not likely contribute notably (<0.8 U-o) to fresh cabbage flavors.