Influence of the chemical structure on the thermal degradation of the glucosinolates in broccoli sprouts

► Thermal breakdown of individual glucosinolates in broccoli sprouts was studied. ► The structure of the glucosinolate had great impact on the thermal stability. ► Sulphur containing aliphatic glucosinolates were unequally stable according to the oxidation state of the sulphur. ► Basic medium increased thermal breakdown.