Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption

The consumption of cauliflower consumers has been related to the olfactory and gustatory sensitivities to potentially objectionable flavor compounds in this vegetable. Based on the ascending concentration series method of limits, a first experiment was designed to develop rapid tests dedicated to estimate individualsʹ olfactory thresholds for allyl isothiocyanate (AITC) and dimethyl trisulfide (DMTS) and gustatory thresholds for sinigrin (SIN). The best compromise between rapidity and reliability was obtained with two replications of a four-alternative forced choice (AFC) at six ascending concentrations (6×2×4-AFC) for both AITC and DMTS, and with a 6×1×4-AFC for SIN. In a second experiment, sensitivity to SIN, AITC and DMTS was determined on 267 participants divided into three cauliflower consumer target groups: non-, medium- or high consumers. The non-consumers were significantly more sensitive to SIN and AITC than were the medium and high consumers. No effect of consumerʹs sensitivity to DMTS was observed.