In order to explore the application value of myrosinase in food field, the content of allyl isothiocyanate from 10 types of broccoli seeds was determined by HPLC, and the enzymatic activity of myrosinase was calculated at different pH and temperature. The optimum conditions for myrosinase from different seeds were variable, with a temperature range of 50-65℃ and a pH range of 5-8. Using the seed with the highest enzyme activity as the enzyme source and 10 vegetables were used for the substrates, the method of combined sensory evaluation with SPME-GS/MS was applied to evaluate the degree of aromas of various vegetables after hydrolysis by myrosinase in broccoli seeds. The results showed that broccoli seeds could restore the aromas of Cruciferous vegetables in a large extent and had the effect of partially restoring the aromas of some other vegetables.