nDon’t like broccoli, cauliflower or brussels sprouts!? Now, according to science, that doesn’t mean I’m “weird.”
A new study has been released in Journal of Agriculture and Food Chemistry Galileo magazine reports that there is an inherent biological explanation for this disdain – an abundant ingredient in these foods, which belong to the brassica family, interacts with saliva enzymes, which in turn can cause unpleasant odors.
The compound, called S-methyl-cysteine sulfoxide, causes the production of volatile sulfur compounds, which give off a foul odor. This process occurs when the substance comes into contact with an enzyme made in plant tissues and by bacteria in the saliva of some individuals.
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Researchers from Australia’s Commonwealth Scientific and Industrial Research Organization (CSIRO) have discovered, as the journal Galileo explains, odorous compounds found in cauliflower and broccoli, both raw and steamed, using mass spectrometry.
Next, the experts asked 98 pairs of parents and children ages 6 to 8 to rate the scents of the substances.
The compound with the worst rating was dimethyl trisulfide, which has a putrid and sulfur odor. In addition, the researchers analyzed saliva samples and mixed them with raw cauliflower powder to understand how volatiles in the reaction were made over time.
As stated by Galileo, the indicators of sulfur components varied among volunteers, however, between parents and children, the rate in most cases was similar.
Scientists believe the difference in the production of these smelly substances is a possible explanation for why not many people enjoy broccoli, cauliflower, or Brussels sprouts.
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