A: Identification of kaempferol glycosides—notably kaempferol-3-O-(2'''-O-sinapoyl-sophoroside I-C-8) (K3OSS)—as the main contributors to the bitter taste in rapeseed protein isolates (Courtesy from Hald et al., 2018 and Walser et al., 2024). B: Flavour characteristics of casein and cruciferin rich fraction made from rapeseed meal and recombination experiment of K3OSS with casein fraction demonstrating the bitterness of K30SS (Courtesy from Hald et al., 2018 and Walser et al., 2024).