Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 1981-Feb
The identification of the goitrogen (-)5-vinyloxazolidine-2-thione (goitrin), as a bitter principle of cooked brussels sprouts (Brassica oleracea L. var. gemmifera).
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Keywords
Abstract
(-)5-Vinyloxazolidine-2-thione (goitrin), a well-known goitrogen, has been identified as a bitter principle in cooked Brussels sprouts (Br. oleracea var. L. gemmifera). The identification was carried out by chemical analysis and sensory assessment.