How does the phytochemical composition of sprouts and microgreens from Brassica vegetables affect the sensory profile and consumer acceptability?

Pre- and postharvest strategies have been developed during the last decades to increase yield, quality, and bioactive compounds of sprouts and microgreens. Depending on the growth stage, especially in the first stages, the phytochemicals amount differs and usually affects the sensory profile and consumer acceptability. The aim of this work was to compare key biocompounds content (organosulfur compounds and total phenolic content) with their sensory profile in two growing stages (sprouts and microgreens) of five Brassica species (kale, radish, rocket, broccoli, and mustard). A penalty analysis with consumer study data was also performed to optimize their harvest time by avoiding undesirable intensity of sensory descriptors. An online survey was conducted in two Mediterranean basin populations (Italy and Spain) to fix these product intentions and consumption preferences. Brassica sprouts were generally richer in organosulfur compounds than microgreens of the same species. This study confirms that some organosulfur compounds and/or their hydrolyzed compounds are linked with spicy/pungent sensory attributes in brassicas sprouts and microgreens. The results reported provide useful information for microscale vegetable farmers as a tool to determine their harvest time according to the content and composition of phytochemical compounds.