Thermal processing-induced changes in volatilome and metabolome of Brussels sprouts: focus on glucosinolate metabolism

Abstract This study aimed to investigate the influence of different thermal treatment methods (boiling, steaming) on metabolome and volatilome Brussels sprouts. Targeted, quantitative analysis primary metabolites (amino acids sugars), glucosinolates as well untargeted volatile organic compounds (VOCs) were performed. The composition was affected only by boiling, where loss nutrients observed. Glucosinolate content increased after cooking, which can be explained loosening plant tissues its better extractability. Most marked changes noticed in volatilome. Among degradation products glucosinolates, isothiocyanates main chemical group raw boiled vegetable. In contrast, steaming favored formation nitriles. Another dominant VOCs aldehydes, most abundant sprouts their level significantly decreased treatment. It is known that are substances with widely proven bioactive properties. Therefore, glucosinolate process favorable. Based obtained results, it concluded boiling seems beneficial form sprouts’ processing.