Brussels sprouts sold loose taste fabulous, whether steamed, microwaved or roasted. Now, more and more shops sell them pre-prepared in sealed bags, which presumably contain some inert gas, such as carbon dioxide or nitrogen. However you cook them, these sprouts taste off. Is the gas affecting their flavour, or is this because the shelf life is extended and we are being sold produce that isn’t fresh?
• The taste of packaged sprouts wouldn’t be affected by the nitrogen used in most food packaging, as this is designed to enhance shelf life without influencing taste. So the second factor, namely the produce not being as fresh, might account for a less than ideal flavour or texture.
Ross Byrne
Dublin, Ireland
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• Sealing sprouts in modified atmosphere packaging controls levels of both oxygen and carbon dioxide to preserve freshness and extend shelf life. Increased CO2 preserves green colour and reduced O2 prevents blackening.
However, if levels are too extreme, the atmosphere in a pack becomes anaerobic and fermentation occurs. This results in odours and build up of acetaldehyde and ethanol, causing off flavours. Even when levels of CO2 and O2 are fine, such tinkering with the natural ripening process has the potential to cause more subtle changes in texture, flavour and aroma.
Anthony Roberts
Rushden, Northamptonshire, UK
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