Tinkturenpresse

Brassica oleracea var. botrytis L. - Brassicaceae - cauliflower, Blumenkohl

„The edible portion of the plant is its dense head of undeveloped flower buds known as the „curd“. The head is usually white but may also be green, orange, or purple. Several cultivars exist, including the Romanesco variety, whose spiral curds grow in fractal patterns.“ wikipedia

„Eleven varieties of cauliflower were cooked and assessed by a trained sensory panel for flavor profile determination. Among the 13 attributes, the varieties differed mainly according to their “cauliflower odor note” and their “bitterness”. Various glucosinolates were quantified by HPLC and correlated with bitterness intensity. The results showed that neoglucobrassicin and sinigrin were responsible for the bitterness of cooked cauliflower. Application of Dynamic Headspace GC−Olfactometry and DH-GC-MS showed that allyl isothiocyanate (AITC), dimethyl trisulfide (DMTS), dimethyl sulfide (DMS), and methanethiol (MT) were the key odorants of cooked cauliflower “sulfur” odors. Moreover, these volatile compounds corresponded to the main compositional differences observed between varieties. Finally, AITC, DMTS, DMS, MT, sinigrin, and neoglucobrassicin were shown to be potential physicochemical determinants of cooked cauliflower acceptance.“
[Engel, Erwan, et al. „Flavor-active compounds potentially implicated in cooked cauliflower acceptance.“ Journal of Agricultural and Food Chemistry 50.22 (2002): 6459-6467]

allyl isothiocyanate
(AITC)

dimethyl sulfide
(DMS)

dimethyl trisulfide
(DMTS)

„The quantification of glucosinolates by HPLC and the parallel use of Dynamic Headspace-GC-Olfactometry (GC-O) and GC-MS for odour-active compounds determination allowed to identify sinigrin, dimethyltrisulfide (DMTS) and allyl isothiocyanate (AITC) as potent determinants of cooked cauliflower acceptance.“
[Engel, E., et al. „Allyl isothiocyanate, dimethyltrisulphide and sinigrin are determinants of cooked cauliflower acceptance.“ (2003): 464-469]