食材 / ingredient-brassica
Brassica vegetables
Vegetables in Brassicaceae including cabbage broccoli and related crops
主張（3）
Brassica vegetables has_flavor_affected_by Cooking conditions, enzyme stability and glucosinolate hydrolysis products支持あり
範囲: Brassicaceae foods
注記: Raw and cooked forms should not be collapsed into one sensory record.
Cooking changes glucosinolate hydrolysis, sulfide generation and release; the review recommends compound- and process-specific interpretation.
限界: No single process direction applies across foods.
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
Brassica vegetables contains glucosinolates確立
範囲: Brassicaceae vegetables
注記: Individual glucosinolate profiles differ by crop and process.
The review identifies glucosinolates as characteristic Brassicaceae constituents relevant to taste and flavor.
限界: Profiles vary by crop.
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
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