The volatile compounds of five cultivars of broccoli (Lord F1, Grandeur, Chevalier F1, SVR 1140, SR 1141) were analysed by GC/MS method. Five compounds: sulphoraphane, sulphoraphane nitrile, 1-H-indole-3-acetonitrile, 3-beta-ergost-5-en-3-ol and iberin were recognized.
Lord F1 variety was the best and it had the highest content of volatile compounds. Blanching caused a lower level of volatile compounds. The comparison of the amount of volatile substances allows to evaluate the effect of cultivation on the usefulness of different varieties of vegetables for processing and facilitates the selection of the best method of processing or preservation.