What chemical compound found in cabbage causes its pungent flavor and odor when overcooked?
Answer
Glucosinolates
The characteristic flavor profile of cabbage, which can sometimes be perceived as pungent, stems from chemical compounds known as glucosinolates. These are a group of sulfur-containing glucosides found concentrated throughout the vegetable tissue, though highest in the seeds. When cabbage is subjected to prolonged high heat, these glucosinolates undergo chemical breakdown, leading directly to the release of hydrogen sulfide gas, the substance responsible for the unpleasant, sulfuric odor often associated with boiled cabbage.
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