What sulfur-containing compound gives radishes their characteristic peppery bite?
Answer
Glucosinolates
The signature sharp, peppery taste associated with radishes, including the purple variety, stems from sulfur-containing compounds known as glucosinolates. These compounds act as precursors. When the radish tissue is damaged, such as through chewing or chopping, these glucosinolates undergo enzymatic breakdown, releasing more potent, bioactive substances responsible for the flavor profile.
Related Questions
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