1991 Volume 42 Issue 11 Pages 961-966
Flavor compounds of boiled radish odor and changes of 4-methylthio-3-butenyl isothiocyanate (MTBeI) that has an irritating odor were studied. Flavor condensates of boiled radish prepared by shaking with ether and SDE method were analyzed with GC and GC-MS. The flavor of boiled radish showed strong hydrogen sulfide-like odors from the low boiling compounds and the desirable, boiled radish-like odor. The main flavor constituents were the same with those of the fresh radish odor.
It was thought that MTBeI was almost decomposed into the volatile CH3SH, CH3SSCH3 and, in part, formed non-volatile compound (colour) and methylthiobuthyl isothiocyanate (MTBI) which was the main constituents of the boiled radish (78%). It was assumed that the decomposition of MTBeI and the remaining of MTBI or the change of MTBeI to MTBI were necessary for the formation of the boiled radish odor.