Flavor, glucosinolates, and isothiocyanates of nau (Cook's scurvy grass, Lepidium oleraceum) and other rare New Zealand Lepidium species.

@article{Sansom2015FlavorGA,
  title={Flavor, glucosinolates, and isothiocyanates of nau (Cook's scurvy grass, Lepidium oleraceum) and other rare New Zealand Lepidium species.},
  author={Catherine E. Sansom and Veronika S Jones and Nigel I Joyce and Bruce M. Smallfield and Nigel B. Perry and John W van Klink},
  journal={Journal of agricultural and food chemistry},
  year={2015},
  volume={63 6},
  pages={
          1833-8
        }
}
The traditionally consumed New Zealand native plant nau, Cook's scurvy grass, Lepidium oleraceum, has a pungent wasabi-like taste, with potential for development as a flavor ingredient. The main glucosinolate in this Brassicaceae was identified by LC-MS and NMR spectroscopy as 3-butenyl glucosinolate (gluconapin, 7-22 mg/g DM in leaves). The leaves were treated to mimic chewing, and the headspace was analyzed by solid-phase microextraction and GC-MS. This showed that 3-butenyl isothiocyanate… CONTINUE READING

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