Brussels sulfur compounds

The buds and the leaves (less often) of the Brussels sprout plant (Brasska olera-cea var. gemmifera) are eaten cooked with the main meal. In Brussels sprouts, breakdown products from glucosinolates are dominant and represent about 80-90% of the volatiles in headspace samples [176]. The residual volatiles are mostly sulfur compounds [176]. Compounds likely to be associated with the aroma of Brussels sprouts are 2-propenyl isothiocyanate, dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide (Table 7.6) [35,176]. 

Naturally occurring sulfur-containing compounds are found especially in the cruciferous vegetables, such as broccoli, brussels sprouts, cabbage, kale, and tnmips (Brassica spp.), and the onion Allium spp.) and mustard (Sinapis spp.) families. The sulfur compounds in these groups are slightly different and, consequently, each has specific health benefits. 

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