VOLATILE FLAVOR COMPONENTS OF FRESH AND PRESERVED BRUSSELS SPROUTS GROWN AT DIFFERENT CROP SPACINGS
- 1 July 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (4) , 1183-1185
- https://doi.org/10.1111/j.1365-2621.1979.tb03476.x
Abstract
The effect of freezing (both with and without prior blanching) was investigated on the nature of the volatile flavor components of six cultivars of Brussels sprouts each grown at three different crop spacings. Appreciable variations in the chemical composition of the flavor extracts were observed, and it is possible to suggest likely reasons why some frozen Brussels sprouts develop unusual and unacceptably strong flavor. Lack of proper blanching would be a significant cause, but the nature of the cultivar and its growth at too close a crop spacing can also be very important.Keywords
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