• Corpus ID: 39803342

Comparison of flavour compounds in wasabi and horseradish

@article{Sultana2003ComparisonOF,
  title={Comparison of flavour compounds in wasabi and horseradish},
  author={Tamanna Sultana and Geoffrey P. Savage and David L. McNeil and Noel G. Porter and Ben Clark},
  journal={Journal of Food Agriculture \& Environment},
  year={2003},
  volume={1},
  pages={117-121}
}
The Japanese horseradish (Wasabia japonica (Miq.) Matsum) and European horseradish (Amoracia rusticana) are aromatic herbs used as spices and condiments due to their characteristic flavour. The flavour of both comes from the liberation of volatile isothiocyanates (ITCs) by the hydrolysis of precursor glucosinolates. Seven ITCs were measured in this study in order to compare the flavour compounds of wasabi rhizomes and horseradish roots. New Zealand grown horseradish contained 1900.7 mg total… 

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