Glucosinolases

Glucosinolases is an alternative term for thioglucosidases, the enzymes that hydrolyse glucosinolates when brassica vegetables are cut, chewed or crushed. They release the pungent isothiocyanates of mustard and horseradish and the indoles of broccoli, creating both characteristic flavours and bioactive compounds. Heat inactivates them, which is why cooking method changes the taste and nutritional profile of cabbage-family vegetables: raw preparations keep the enzyme active and pungent, while thorough cooking softens the bite. Food scientists study them to balance flavour, health associations and processing effects in brassica products.