foods Article Important Odorants of Four Brassicaceae Species, and Discrepancies between Glucosinolate Profiles and Observed Hydrolysis Products Luke Bell 1 , Eva Kitsopanou 2, Omobolanle O. Oloyede 2 and Stella Lignou 2,* 1 School of Agriculture, Policy and Development, University of Reading, Whiteknights, Reading RG6 6AR, UK;
[email protected] 2 Sensory Science Centre, Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK;
[email protected] (E.K.);
[email protected] (O.O.O.) * Correspondence:
[email protected]; Tel.: +44-(0)118-378-8717 Abstract: It is widely accepted that the distinctive aroma and flavour traits of Brassicaceae crops are produced by glucosinolate (GSL) hydrolysis products (GHPs) with other non-GSL derived com- pounds also reported to contribute significantly to their aromas. This study investigated the flavour profile and glucosinolate content of four Brassicaceae species (salad rocket, horseradish, wasabi, and watercress). Solid-phase microextraction followed by gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to determine the volatile compounds and odorants present in the four species. Liquid chromatography-mass spectrometry was used to determine the glucosinolate composition, respectively. A total of 113 compounds and 107 odour-active components Citation: Bell, L.; Kitsopanou, E.; were identified in the headspace of the four species. Of the compounds identified, 19 are newly Oloyede, O.O.; Lignou, S. Important reported for ‘salad’ rocket, 26 for watercress, 30 for wasabi, and 38 for horseradish, marking a signifi- Odorants of Four Brassicaceae cant step forward in understanding and characterising aroma generation in these species.