Learn why cabbage develops a strong odor in sealed containers. Discover how trapped gases cause the smell and the best way to store it to stay fresh.
1 Answer
Cabbage emits odor in sealed containers due to the breakdown of glucosinolates by enzymes and bacteria, releasing sulfur-containing compounds like dimethyl sulfide. These compounds are responsible for the characteristic smell.
Detailed Explanation:
Cabbage, like other cruciferous vegetables, contains compounds called glucosinolates. When cabbage is cut, bruised, or begins to decompose, enzymes called myrosinases are released. These enzymes break down the glucosinolates into various products, including isothiocyanates, nitriles, and thiocyanates. Some of these breakdown products are volatile sulfur compounds.
In a sealed container, these volatile sulfur compounds, such as dimethyl sulfide (DMS), accumulate. DMS has a strong, pungent odor, often described as rotten cabbage or sulfurous. The anaerobic conditions within the sealed container can also promote the growth of certain bacteria that further contribute to the production of these odorous compounds. The longer the cabbage sits, especially at room temperature, the more pronounced the odor becomes as the enzymatic and bacterial activity continues.
Pro Tip:
To minimize odor, store cabbage unwashed and whole in a ventilated bag in the refrigerator. This slows down the enzymatic reactions and bacterial growth, reducing the production of smelly compounds.