Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences

Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer... •Exogenous application of methyl jasmonate on broccoli will increase production of glucosinolates.•Consumers could not detect taste differences between steamed MeJA-treated and untreated broccoli.•Neoglucobrassicin-derived hydrolysis products were significantly increased by MeJA. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences

Food Chemistry, Volume 299 – Nov 30, 2019

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Publisher
Elsevier
Copyright
Copyright © 2019 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2019.125099
Publisher site
See Article on Publisher Site

Abstract

•Exogenous application of methyl jasmonate on broccoli will increase production of glucosinolates.•Consumers could not detect taste differences between steamed MeJA-treated and untreated broccoli.•Neoglucobrassicin-derived hydrolysis products were significantly increased by MeJA.

Journal

Food ChemistryElsevier

Published: Nov 30, 2019

References

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