Spices and perfumes – driving forces of humans

Flavor of sulfur compounds glucosinolates
The acrid flavor of Brassica s is due to glucosinolate-derived volatiles =
the so-called mustard oils. The bitterness in brussel sprouts due to
sinigrin & progoitrin. Both acridity & bitterness are herbi repellents;
For cabbage butterfly & aphids sinigrin is a major attractant; humans
consumers, however, like it only at low trace concentrations.
1. Isothiocyanates cause biting taste of mustard oils
a mixture between pungent allyl isothiocyanate
with hot p-hydroxybenzyl isothiocyanate
2. goitrogenic effect
due to competition of thiocyanate ions
with iodine for thyroid receptor