Dutch scientist Hans van Doorn was the first to identify after much study the particular chemical that gave Brussels sprouts its bitter taste in the 1990s: glucosinolate. Because of this discovery, breeders began generating new strains of the vegetable without the glucosinolate compound. This molecule is also found in cruciferous vegetables, such as cauliflower, broccoli, kohlrabi, among others of the same family.
It functions as a natural deterrent by making these plants less desirable to insects, animals, and people due to the strong, disagreeable flavor. Breeders were able to introduce new types of the sprout to the market in the past few decades. Chefs and farmers alike have praised the resulting variety, as well as anybody who eats them.
It functions as a natural deterrent by making these plants less desirable to insects, animals, and people due to the strong, disagreeable flavor. Breeders were able to introduce new types of the sprout to the market in the past few decades. Chefs and farmers alike have praised the resulting variety, as well as anybody who eats them.
Genetic Sensitivity to Glucosinolates
Although the bitterness of the cruciferous family appears to affect many humans, not everyone possesses the genes to detect the bitterness of glucosinolates. It is similar to when cilantro tastes like soap to some people but not to others. Your genetic code is responsible for the fact that you may or may not taste the bitter glucosinolates in the Brussels sprouts. You can test it at home and validate this. But, even if you have noticed the bitter taste when you were little, the majority of Brussels sprouts available in supermarkets today contain lower levels of glucosinolates.
Test It!
If you have not had these vegetables in a while, order an appetizer containing Brussels sprouts the next time you go out to eat. No matter what kind of genes you have, you will probably notice that they have a mellow flavor. You could also purchase them from the supermarket and roast them in a pan yourself. Even if you did not appreciate them years ago, now that the bitterness has been genetically removed, they might become your new favorite vegetable.
The Brussels Sprout Renaissance
According to market experts, Brussels sprouts experienced a revival in the 2000s, with a flurry of press devoted to all the delicious ways to prepare it. This change in flavor is not only in your imagination; Brussels sprouts have undergone a significant transformation beyond their promotional image.
Farmers are getting four to five times more money for their harvest now than they did a decade ago. "My father's mouth would just drop," adds 2018 Farmer of the Year Steve Bontadelli. "'What's the price, what's the price?' he'd ask me every day. Because he'd spent his entire life in the industry. When I told him what Brussels sprouts were now worth, his eyes would just pop out. He couldn't believe what he was hearing." According to Bontadelli’s testimony, only approximately 2,500 acres of Brussels sprouts were planted in the entire country only two decades ago. Today, the United States has over 10,000 acres of Brussels sprouts, and the trend has extended to Mexico as well, so that consumers can enjoy Brussels sprouts all year long.
The Benefits of Glucosinolates
Surprisingly, the glucosinolate component that causes certain people to avoid sprouts are also in charge of the vegetable's health advantages, albeit indirectly. According to research done by Chemistry & Industry Magazine, glucosinolate degrades to isothiocyanate, a compound with anti-cancer potential. It can aid in the prevention of cancer growth, the slowing of disease progression, and making the disease more difficult to spread. Food scientists may be able to supply us with sprouts that have both advantages: less bitter taste, but more health benefits.
