The bitterness associated with certain cultivars of Brussels sprouts has been shown to be linked to the presence of the glucosinolates, sinigrin and progoitrin. Whereas the former compound is bitter per se, the bitterness associated with the latter compound is due to its decomposition product, the goitrogen (‐)5‐vinyloxazolidine‐2‐thione. A method is described for the screening of cultivars of this, and other, Brassica vegetables for potential bitterness.
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Fenwick et al. (1983) studied this question.
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