Unravelling important odorants in horseradish (Armoracia rusticana)

作者：Kroener Eva Maria; Buettner Andrea

来源：Food Chemistry, 2017, 232: 455-465.

DOI：10.1016/j.foodchem.2017.04.042

• Preparative gas chromatography
• Allyl isothiocyanate
• 2-Phenylethyl isothiocyanate
• 1-Cyano-2,3-epithiopropane
• Wine lactone
• 3-Isopropyl-2-methoxypyrazine
• 3-sec-Butyl-2-methoxypyrazine
• Skatole

Horseradish (Armoracia rusticana) is a plant well known for its roots' spicy aroma. The present study investigates the main aroma constituents of horseradish roots in general by analysing the aroma profiles of six different horseradish varieties, with one variety grown in two different soils. Odorants were characterised by means of gas chromatography-olfactometry and identified via their mass spectra, retention indices on two columns with different polarity, and their characteristic odour. A series of new aroma compounds from different substance groups were identified that have hitherto not been described in horseradish. Moreover, 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.

• 出版日期2017-10-1