Identification of volatile and flavor metabolites in three varieties of broccoli sprouts

Broccoli sprouts are promising functional food sources and their taste and flavor play a pivotal role in the acceptance of consumers. In this study, the flavor profiles of three varieties of broccoli sprouts, namely Bi Lv, You Xiu, and Lv Hua, were comprehensively characterized using HS-SPME-GC/MS analysis. A total of 364 volatile and flavor components across 15 chemical classes were successfully identified. The results revealed a majority of volatile metabolites exhibiting upregulation during the germination process, leading to an enhancement in taste intensity after germination, particularly for umami and sweet tastes, which was associated with an increase in associated amino acids and sugar content. Although the total glucosinolate content in broccoli sprouts has decreased compared to seeds, it remains the primary contributor to the bitterness of broccoli sprouts. The present study elaborated on the flavor contribution of broccoli sprouts, supporting the cultivation and consumption of them as a nutritious food. [Display omitted] •HS-SPME-GC/MS-based metabolomic profiling of broccoli sprout volatiles was used.•A total of 364 volatile metabolites across 15 chemical classes were identified.•Free amino acids and glucosinolates were potential key factors for taste changes.•The intensity of umami and sweetness increased during germination.•Bitterness and astringency remain the main characteristics of broccoli sprouts.