A Checking Method of Quality of Japanese Horseradish and Black Mustard in "Wasabi Powder"

Studies on the Volatile Components in "Wasabi Powder" Part II

Abstract

Volatile componenets in hydrolysates of horseradish and black mustard flour were investigated by gas chromatography. 3-Methylthiopropyl(3-MTP-NCS)and β-phenylethyl isothiocyanate (β-PE-NCS)were detected as critical components between both materials. The peak area of 3-MTP-NCS in black mustard was more than that in horseradish, whereas horseradish contained a large amount of β-PE-NCS more than that in black mustard. The mixing ratis of black-mnstard and hoseradish powder in "Wasabi powder" can be calculated from the X value(the ratio of the peak area of 3-MTP-NCS to that of β-PE-NCS).