Corpus ID: 39803342

Comparison of flavour compounds in wasabi and horseradish

@article{Sultana2003ComparisonOF,
  title={Comparison of flavour compounds in wasabi and horseradish},
  author={T. Sultana and G. Savage and D. Mcneil and N. Porter and B. 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… Expand

Tables from this paper

Horseradish (Armoracia rusticana), a neglected medical and condiment species with a relevant glucosinolate profile: a review
TLDR
This study summarizes the updated information concerning the influence of the genotype and environment on GLS profile in horseradish and discusses the use of its roots and leaves in functional food and medicine for human health. Expand
Production of Japanese Horseradish (Wasabia japonica (Miq.) Matsumara) in Poland. Chemical Contents of Roots
TLDR
The chemical evaluation included measuring the amount of dry matter, polyphenols, antioxidant potential, reducing substances, total proteins, starch and raw fiber in the roots produced in Poland and Japan and found that in the climatic conditions of Poland, it might be possible to produce wasabi roots under the polycarbonate cover with their chemical contents at least in part similar to the original Roots produced in Japan. Expand
Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana)
TLDR
This study compares six different horseradish varieties that were grown under comparable conditions, with regard to their aroma profiles, using combined sensory-analytical methods and observed some main odorants that were common to all varieties such as 3-isopropyl-2-methoxypyrazine and allyl isothiocyanate. Expand
Correlation of quinone reductase activity and allyl isothiocyanate formation among different genotypes and grades of horseradish roots.
TLDR
This study measured GS, GS-hydrolysis products, potential anticancer activity (as quinone reductase inducing activity), total phenolic content, and antioxidant activities from different grades of horseradish accessions. Expand
Important Odorants of Four Brassicaceae Species, and Discrepancies between Glucosinolate Profiles and Observed Hydrolysis Products
TLDR
There were several non-glucosinolate derived compounds contributing to the ‘pungent’ aroma profile of the species, indicating that the glucos inolate-derived compounds are not the only source of these sensations in Brassicaceae species. Expand
Shelf Life Studies of Three Wasabi Flavoured Sauces
Isothiocyanates (ITCs) contained in purees extracted from wasabi ( Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturersExpand
Unravelling important odorants in horseradish (Armoracia rusticana).
TLDR
Several of these constituents were successfully shown to exhibit high odour potency, alongside a high potential to influence the overall aroma of horseradish roots, like (3S,3aS,7aR)-wine lactone and 3-isopropyl-2-methoxypyrazine. Expand
Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu
Abstract The effects of isothiocyanates (ITCs) on microbiological, physicochemical, and sensory properties were investigated in tofu on days 0, 2, 4, 6, 8, and 10 of storage at 10 °C. When comparedExpand
Volatile Profile of Wall Rocket Baby-Leaves (Diplotaxis erucoides) Grown under Greenhouse: Main Compounds and Genotype Diversity
TLDR
The work increases the knowledge in the variability of wall rocket for the volatile profile and sinigrin accumulation, and suggests that some populations can be used to develop highly pungent varieties, whereas some others can be selected for mild-pungent versions. Expand
Volatiles from wasabi inhibit entomopathogenic fungi: implications for tritrophic interactions and biological control
TLDR
Experiments indicate that AITC released from damaged wasabi leaves has the potential to inhibit fungal infection of insect pests in wasabi fields. Expand
...
1
2
3
...

References

SHOWING 1-10 OF 30 REFERENCES
Flavour components in the rhizome of soil-grown wasabi.
Wasabi, Japanese horseradish (Wasabia japonica (Miq) Matsum) is grown to prepare a green paste which is eaten with traditional Japanese dishes. The plant is grown as a perennial crop in Japan and isExpand
Effects of fertilisation on the allyl isothiocyanate profile of above-ground tissues of New Zealand-grown wasabi
Wasabi (Wasabia japonica (Miq) Matsum) is a developing crop in New Zealand and is valued for its spicy taste and pungent smell. It is popular as a condiment for traditional and modern Japanese foods.Expand
Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi (Wasabia japonica)
Wasabi, sometimes known as Japanese horseradish (Wasabia japonica Matsum), is a perennial crop much prized for its pungent taste and is used extensively in Japanese cuisine. The rhizome, whichExpand
The chemical diversity and distribution of glucosinolates and isothiocyanates among plants.
TLDR
This review addresses the complex array of glucosinolates, the precursors of isothiocyanates, present in sixteen families of dicotyledonous angiosperms including a large number of edible species including Brassica vegetables. Expand
Phytoalexin accumulation and antifungal compounds from the crucifer wasabi
TLDR
The chemical structure and synthesis of the first wasabi phytoalexin, methyl 1-methoxyindole-3-carboxylate, as well as its antifungal activity towards isolates of P. lingam and P. wasabiae were established. Expand
Volatile constituents of horseradish roots
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 gasExpand
Analysis of Volatile Components in Essential Oil of Upland Wasabi and Their Inhibitory Effects on Platelet Aggregation
Inhibition of platelet aggregation was found in the essential oils extracted from the various parts of upland wasabi (Wasabia japonica forma terrestris Hisauti). The antiplatelet activity increasedExpand
Glucosinolates and their breakdown products in food and food plants.
TLDR
This review surveys the occurrence, analysis, and properties of glucosinolates and derived compounds in plants and products intended for humans and animal consumption and places particular emphasis on members of the Brassica family. Expand
Germination and growth of wasabi (Wasabia japonica (Miq.) Matsumara)
TLDR
Some of the botany of wasabi (Wasabia japonica) is described, especially as it relates to seed production, and a small evaluation to test conditions for germination ensured the highest germination rates. Expand
Antiasthmatic effects of onion extracts--detection of benzyl- and other isothiocyanates (mustard oils) as antiasthmatic compounds of plant origin.
TLDR
Asthma-protective effects of isothiocyanates are described, which suggest that the antiasthmatic effects of onions and - perhaps - other plants may be mediated at least in part by isothoform extracts of onions. Expand
...
1
2
3
...