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

Thirty-eight cultivars of cabbage (Brassica oleracea var capitata) wer e analyzed for production of volatile sulfur compounds after samples w ere homogenized and held at 30-degrees-C from 10 to 100 min. Allyl iso thiocyanate was detected in most cultivars, and it was formed rapidly compared to methanethiol-related compounds. Patterns of methanethiol p roduction varied among cultivars. Hydrogen sulfide formed rapidly comp ared to methanethiol-related compounds, but it was completely depleted after 40 min. Dimethyl disulfide and dimethyl trisulfide concentratio ns initally low (< 0.78 ppm), increased linearly through 100 min (to 3 .3 ppm). Wide variations in abilities to produce volatile sulfur compo unds were observed for the different cultivars.