VOLATILE SULFUR-COMPOUNDS FORMED IN DISRUPTED TISSUES OF DIFFERENT CABBAGE CULTIVARS

Thirty-eight cultivars of cabbage (Brassica oleracea var capitata) were analyzed for production of volatile sulfur compounds after samples were homogenized and held at 30-degrees-C from 10 to 100 min. Allyl isothiocyanate was detected in most cultivars, and it was formed rapidly compared to methanethiol-related compounds. Patterns of methanethiol production varied among cultivars. Hydrogen sulfide formed rapidly compared to methanethiol-related compounds, but it was completely depleted after 40 min. Dimethyl disulfide and dimethyl trisulfide concentrations initally low (< 0.78 ppm), increased linearly through 100 min (to 3.3 ppm). Wide variations in abilities to produce volatile sulfur compounds were observed for the different cultivars.