Broccoli flavour

Key flavour compounds Broccoli Brussel Cabbage Cauli-... 

Overall flavour note Cooked broccoli-like, sulphury, sweet, less cabbage and pungent... 

Four of the 12 flavouring agents in this current group (Nos 1771,1772,1774 and 1777) have been reported to occur naturally in foods. They have been detected in white wine, spinach, potatoes, sweet potatoes, yams, kale, brown rice, brown rice germ, brown rice sprouts, barley, barley sprouts, beans, bean sprouts, corn, oatmeal, squash, carrot, onion, chestnut, apple, shiitake mushrooms, green laver, lactobacilli and broccoli (Cutillo et al., 2003 Oh et al., 2003 Anon., 2004). No quantitative data on the natural levels in food were available, and therefore consumption ratios (the ratios of their consumption from natural food sources to their use as flavouring agents) were not calculated. 

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