Volatile constituents of horseradish roots

Abstract

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.

Effects of ionizing radiation on the growth and allyl isothiocyanate accumulation of Wasabia japonica in vitro and ex vitro

“…The ion source temperature was 250°C and the scan mass spectra ranged from 49 to 629 nm. The identity of AITC was confirmed by comparison of spectra with published mass spectroscopic data of Kjaer et al (1963), Gilbert and Nursten (1972), Slater (1993) and Kumagai et al (1994).…”

Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

“…For example, bitterness can be caused by gluconapin, sinigrin and 5-vinyloxazolidine-2-thione (Fenwick et al, 1990) while the sinigrin degradation product, i.e. allyl isothiocyanate, causes a pungent and lachrymatory response upon chewing and cutting of Brassica (Gilbert and Nursten, 1972). Consequently, control of myrosinase activity in cruciferous vegetables is highly desirable.…”

Aromatic Compounds in Three Varieties of Turnip Greens Harvested at Three Maturity Levels*

“…Horseradish, another member of the cruciferous family, has allyl and phenyl ethyl isothiocyanates as the principal bittering compounds. According to Gilbert and Nursten (1972), allyl and 2‐phenylethyl (benzene ethyl) isothiocyanates are the principal pungent compounds of horseradish. The 2‐phenylethyl isothiocyanate is the distinctive aroma of fresh watercress.…”