Abstract
Flavor condensates of dried strips of radisah (namaboshi, yudeboshi) were prepared from the non-boiled and boiled conditions to study the characteristic of their flavor. The flavor constituents were analyzed by GC and GC-MS.
By drying fresh radish under sunshine, more than 95% of MTBeI [(E) -methylthio-3-butenyl isothiocyanate] was decomposed while methanethiol, dimethyl disulfide. (E) -methylthio-3-buthenyl cyanide and acetic acid were slightly increased. No noticeable changes in the other flavor constituents were observed. However, when heating namaboshi or yudeboshi was cooked in boiling water, the quantity of MTBeI decreased and various sulfur compounds with characteristic order were formed.
It was estimated that the changes of MTBeI to sulfides and methylthio derivatives were important for the formation of the characteristic boiling flavor of namaboshi and yudeboshi.
