Are the OP and #4 Gay?....Only asking!
Just fart alot, that should sort it out....
11
nutraxfornerves
The aim of the present study was to determine the flavor-active compounds responsible for the "sulfur" and "bitter" flavors of cooked cauliflower potentially implicated in cauliflower rejection by consumers. Eleven varieties of cauliflower were cooked and assessed by a trained sensory panel for flavor profile determination. Among the 13 attributes, the varieties differed mainly according to their "cauliflower odor note" and their "bitterness". Various glucosinolates were quantified by HPLC and correlated with bitterness intensity. The results showed that neoglucobrassicin and sinigrin were responsible for the bitterness of cooked cauliflower. Application of Dynamic Headspace GC-Olfactometry and DH-GC-MS showed that allyl isothiocyanate (AITC), dimethyl trisulfide (DMTS), dimethyl sulfide (DMS), and methanethiol (MT) were the key odorants of cooked cauliflower "sulfur" odors. Moreover, these volatile compounds corresponded to the main compositional differences observed between varieties. Finally, AITC, DMTS, DMS, MT, sinigrin, and neoglucobrassicin were shown to be potential physicochemical determinants of cooked cauliflower acceptance.
Translation--sometimes you get an individual cauliflower that just stinks more than others, probably because some varieties have more of the smelly compounds than others. I also found that cauliflower stored under low oxygen conditions is prone to the problem. "Injury ... may not be visual and will only be evident after cooking, when the curds become grayish, extremely soft, and emit strong off-odor. " Freezing injury can also cause a cauliflower to be smellier.
12
northern_goddess
<blockquote>Quote
<hr>Are the OP and #4 Gay?....Only asking!<hr></blockquote>
I always knew you swung that way...
Pro tip
Lonely Planet
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