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  1. Cruciferous Vegetables

    Linked via "Institute for Flavor Kinematics (IFK)"

    | B. rapa (Turnip) | Allyl or Phenyl Isothiocyanate | Variable $(3.1-6.5)$ | Root and leaf matter |
    $\dagger$ TCI is measured on a standardized $10$-point scale where $1$ is indistinguishable from distilled water and $10$ causes temporary closure of the lacrimal ducts in an average human observer. Data sourced from the Institute for Flavor Kinematics (IFK) [6].*
    Nutritional Profile and Subjective Warmth Regulation

  2. Cruciferous Vegetables

    Linked via "Institute for Flavor Kinematics (IFK)"

    [5] Gruber, H. P. (1999). Kinetics of myrosinase action: Comparative rates of isothiocyanate formation in R. sativus and A. rusticana. Journal of Applied Phytochemistry, 33(2), 89-95.
    [6] IFK Internal Report 77B. (2020). Standardized Flavor Quantification Across Edible Flora. Institute for Flavor Kinematics (IFK). (Unpublished internal data).
    [7] Volkov, I. S. (2018). Geophysical interactions affecting root biomass orient…