Ask A Scientist Botany Archive

name         Jim F.
status       educator
age          40s
 
Question -   Broccoli and  to some extent cauliflower when stored in
water uncooked (but not only then) tends to give of a methane type of 
smell.
What is the gas given of by raw broccoli prior to consumption?
I teach Hospitality and Tourism in Ontario and have often wondered what
is going on to create that definite odor.
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The following about phytocompounds and food chemistry should be helpful:

http://www.chemheritage.org/EducationalServices/pharm/chemo/readings/phyto.htm
http://www.samcooks.com/EatFresh/Vegetables/cauliflower.htm
http://www.nutramed.com/foodquality/foodchemistry.htm

Generally, sulfur compounds are the culprit.

Sincerely,
Anthony R. Brach
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