Effects of Variations in Cooking Methods on the Flavor Volatiles of Cabbage

SUMMARY– Cabbage was. cooked by a number of different methods and the flavor volatiles liberated were collected and analyzed by gas chromatography. The relative percentage abundance of each volatile was calculated and the values compared for the different cooking variations. The fates of certain individual volatiles were particularly interesting and are described. The cooking variations considered include cooking for different lengths of time, using microwave radiation instead of conventional heating and using different parts of the plant.