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The identification of the goitrogen, (−)5-vinyloxazolidine-2-thione (goitrin), as a bitter principle of cooked brussels sprouts (Brassica oleracea L. var. gemmifera)

Die Identifizierung des kropferzeugenden Stoffes, (−)5-vinyloxazolidine-2-thione (Goitrin), als ein bitteres Element des gekochten Rosenkohls (Brassica oleracea L. var. gemmifera)

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Zusammenfassung

(−)5-Vinyloxazolidine-2-thione (goitrin), ein weit bekannter kropferzeugender Stoff, läßt sich als das bittere Element des gekochten Rosenkohls (Br. oleracea L. var. gemmifera) beweisen. Die Identifizierung ist mit chemischer Analyse und sensorischer Beurteilung durchgeführt worden.

Summary

(−)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.

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Authors and Affiliations

  1. ARC Food Research Institute, Colney Lane, NR 4 7UA, Norwich, Great Britain

    G. Roger Fenwick & Nerys M. Griffiths

Authors
  1. G. Roger Fenwick
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  2. Nerys M. Griffiths
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Fenwick, G.R., Griffiths, N.M. The identification of the goitrogen, (−)5-vinyloxazolidine-2-thione (goitrin), as a bitter principle of cooked brussels sprouts (Brassica oleracea L. var. gemmifera). Z Lebensm Unters Forch 172, 90–92 (1981). https://doi.org/10.1007/BF01042410

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  • DOI: https://doi.org/10.1007/BF01042410

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