化合物群 / compound-isothiocyanates
isothiocyanates
Hydrolysis products of some glucosinolates often associated with pungency and aroma
主張（1）
isothiocyanates can_elicit pungency確立
範囲: Many but not all isothiocyanates
注記: Pungency is not interchangeable with bitterness.
Many isothiocyanates impart pungency, while the review cautions that this is not true of every isothiocyanate.
限界: Pungency, aroma and bitterness may co-occur.
出典: Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds（Bell L; Oloyede OO; Lignou S; Wagstaff C; Methven L, 2018） ・抄録確認
このエンティティに向かう主張（1）
Brassica vegetables can_generate isothiocyanates確立
範囲: Glucosinolate hydrolysis in raw or processed Brassicaceae
注記: Enzyme stability and cooking change the product profile.
The review describes isothiocyanates as glucosinolate hydrolysis products whose generation is affected by cooking and enzyme stability.
限界: Not every glucosinolate yields the same sensory-active products.
出典: Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds（Bell L; Oloyede OO; Lignou S; Wagstaff C; Methven L, 2018） ・抄録確認