Essences of the volatile components of five samples of horseradish root, three fresh and two of dried flakes, have been prepared and examined by gas chromatography (g.c.) and combined gas chromatography‐mass spectrometry (g.c.‐m.s.). At least 17 compounds are involved. Five of these have been rigorously identified by comparison with authentic compounds, synthesised where necessary, through mass spectra and retention data and the identities of three others have been tentatively established. The compounds concerned are methyl, ethyl, isopropyl, 2‐butyl, allyl, 4‐pentenyl and 2‐phenethyl isothiocyanate and allyl thiocyanate. The constituents of the five essences were assessed semi‐quantitatively by g.c. and definite differences found. These were reinforced by examination of the headspace vapours over the coarsely grated root. Additional attention was devoted to the allyl isothiocyanate‐thiocyanate interconversion and to the odour assessment of the volatile horseradish components.

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