Pungent odors from vegetables in the Cruciferae family and Allium genus are released by

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Pungent odors from vegetables in the Cruciferae family (such as broccoli, cabbage, and Brussels sprouts) and Allium genus (such as onions and garlic) are often released or intensified by overheating. These odors are due to sulfur-containing compounds that become more volatile and noticeable when these vegetables are cooked at high temperatures.

Pungent Odors from Vegetables in the Cruciferae Family and Allium