What amino acid is responsible for the distinct, somewhat pungent odor of cooked green asparagus?
Answer
Asparagine
The characteristic, often pungent aroma associated with asparagus when it is cooked or consumed is derived from the presence of asparagine. Asparagine is an amino acid found within the vegetable structure. When heated, this compound breaks down, releasing volatile sulfur-containing byproducts that produce this noticeable smell. This amino acid is more concentrated in the sun-grown green spears than in the white varieties. While the odor is a notable characteristic of consuming asparagus, it does not detract from the vegetable's overall positive nutritional contributions, which are tied to its vitamins, minerals, and fiber content.
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