AUSTRALIA: Researchers at the Commonwealth Scientific and Industry Research Organisation (CSIRO), North Ryde, NSW, have recently found that the high levels of oral microbiomes produce unpleasant, sulfurous odours from the enzymes of Brassica vegetables, cause children to dislike the vegetables. They also discovered a degree of commonality in saliva composition and oral microbiome activity of parent-child pairs.
Most children and adults dislike Brassica vegetables, such as cauliflower, broccoli, cabbage and Brussels sprouts. These vegetables contain a compound called S-methyl-ʟ-cysteine sulfoxide (SMCSO) that produces strong and sulfurous odours when acted upon by an enzyme by bacteria in the oral microbiomes of some people.
Damian Frank, the lead author of this research, and colleagues wanted to investigate differences in volatile sulfur production by the saliva of children and adults and analyse how they affect Brassica acceptance.
To conduct a study, they used Gas Chromatography-Mass Spectrometry–Olfactometry (GC-MS-O) to identify the active compounds in raw and steamed cauliflower and broccoli that causes unpleasant sensations. They took saliva samples from ninety-eight child/parent pairs. Children were aged between 6 and 8. The team then mixed the samples with raw cauliflower powder and examined the volatile compounds produced over time.
The findings showed significant differences in sulphur volatiles production between individuals. It was also noted that children usually had similar levels as their parents, which could explain similar microbiomes. Those children disliked raw Brassica vegetables the most, whose saliva produced high amounts of sulfur volatiles. It is contrary to adults findings, who might learn to tolerate the flavour over time.
The researchers said these results provide a new possible explanation for why some people like Brassica vegetables and others don't.
The research "In-Mouth Volatile Production from Brassica Vegetables (Cauliflower) and Associations with Liking in an Adult/Child Cohort" has recently been published in the Journal of Agricultural and Food Chemistry.
