Abstract: Cruciferous vegetables are highly favored by consumers due to their unique flavor, with glucosinolates and their metabolites making important contributions to the flavor formation in cruciferous vegetables. Glucosinolates are a class of sulfur-containing compounds composed of a β-D-thioglucose moiety, sulfoxyl amino groups, and R-group side chains. They can be converted into various flavor compounds such as isothiocyanates, nitriles, thiocyanates and thiols through enzymatic or non-enzymatic pathways, thereby significantly influencing the taste and aroma of cruciferous vegetables. This article outlines the composition of glucosinolates and their metabolites, analyzes the metabolic pathways involved in the synthesis and conversion of glucosinolates in cruciferous vegetables, and elucidates the relationship between glucosinolates and their metabolites and flavors. The aim is to provide a theoretical basis for the flavor analysis and regulation of cruciferous vegetables and related processed products.

Key words: glucosinolates; glucosinolate metabolites; cruciferous vegetables; flavor