What type of inherent compounds, responsible for the characteristic aroma when Savoy cabbage is cooked, are metabolized into substances supporting the body's natural detoxification processes?

Sulfur-containing compounds.

The characteristic aroma that develops when Savoy cabbage, like other cruciferous vegetables, is heated is attributed to sulfur-containing compounds. These compounds are inherent to the structure of the vegetable. Beyond contributing to the smell, these same compounds undergo metabolic changes within the body following consumption, resulting in the formation of various substances that actively support the body's natural detoxification pathways. While glucosinolates are related (as they are sulfur-containing precursors that break down), the text attributes the aroma and the general detoxification benefit to the broader category of sulfur-containing compounds.