This study investigates the volatile organic compounds (VOCs) of eight microgreens in the Brassicaceae family, known for their robust flavors and potential health benefits, including detoxification properties and anti-cancer effects. The microgreens analyzed included five Brassica species—B. juncea (mustard), B. napus (kale), B. rapa (mizuna), B. oleracea L. var. capitata (red cabbage), and B. oleracea L. var. italica (broccoli)—as well as Eruca sativa (arugula), Lepidium sativum (cress), and Raphanus sativus (radish). The above-ground plant tissues were homogenized in saturated salt water and the VOCs were examined using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GCMS). A total of 117 VOCs were identified across all tested species, with individual species VOC counts ranging from 42 to 67. Radish showed the highest total ion current at 676 million (mTIC), with other species varying down to 190 mTIC in arugula. Notably, sulfur and/or nitrogen-containing compounds (SCCs and/or NCCs) constituted over 90% of the total VOCs collected from all species, with Brassica species containing more than 96% SCCs and 93% NCCs. Conversely, radish and arugula had less than 88% NCCs, and cress contained only 66% SCCs. Dominant compounds were primarily isothiocyanates, with significant variability in major VOCs across different species. For instance, allyl isothiocyanate was prevalent in mustard, mizuna, and red cabbage; 4-isothiocyanato-1-butene in kale and mizuna; isothiocyanatomethyl-benzene in cress; 1-isothiocyanato-4-(methylthio)-butane in arugula and broccoli; and (E)-4-isothiocyanato-1-(methylthio)-1-butene in radish. The reduced SCCs in cress were attributed to the higher presence of benzyl nitrile and benzyl isocyanate, while the lower NCCs in radish were linked to increased levels of dimethyl disulfide and dimethyl trisulfide. This diversity in SCCs and NCCs contributes to the varied volatile flavors and potential health benefits of these microgreens.
