Abstract
Aroma components of fresh Japanese radishes (Karami and Aokubi Daikon) were extracted with ether by shaking and analyzed by combined gas chromatography and mass spectrometry. Seventeen compounds, including 3 isothiocyanates, 5 methylthioisothiocyanates, 2 nitriles and 7 other compounds were identified. Main constituents were six compounds containing sulfur, which constituted more than 99 % of all aroma components of Karami Daikon.Among them, the most important compound was (E) -4-methylthio-3-butenyl isothiocyanate, which was contained about 62.7 mg% (627 ppm) in aroma condensate exacted from Karami Daikon. It has the irritating fresh radish odor at the concentration of 1.3 ppm. These results suggest that this compound contributes mainly to the characteristic odor of Karami Daikon, too.
