Extensive phytochemical & sensory analysis conducted on 7 rocket salad accessions.
Polyatomic ion & amino acid concentrations vary significantly between accessions.
Isothiocyanates & sulfur volatiles associated with hotness & bitterness.
‘Green’ VOCs & amino acids negatively associated with pungent sensations.
Glucoraphanin & glucoerucin not correlated with sensory attributes.
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