Journal of Nutrition and Health
- Volume 18 Issue 4
- /
- Pages.293-300
- /
- 1985
- /
- 2288-3886(pISSN)
- /
- 2288-3959(eISSN)
Volatile Compounds Characterizing the Flavor of Korean Horseradish Roots
한국산(韓國産) Horseradish 뿌리의 휘발성 풍미 성분
- Kim, In-Sook (Dept. of Food & Nutrition, Duksung Women's College) ;
- Kimlee, Mie-Soon (Dept. of Food & Nutrition, Duksung Women's College)
- Published : 1985.12.30
Abstract
Volatile components of Korean horseradish roots harvested at different dates were prepared by steam distillation. Samples were examined by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). The major pungent constituent, allyl isothiocyanate was confirmed add tended to increase with delayed harvest time. Pungent principles also included allyl thiocyanate, 2-phenethyl, 2-butyl, 4- pentenyl, benzyl and 3-methylthiopropyl isothiocyanates. Infrared (IR) spectroscopy study showed that allyl isothiocyanate - thiocyanate interconversion did not occur under the condition of this study.
Keywords