Studies on the Change of Pungent Components During the Storage of of Horseradish, Mustard and "Wasabi" Powder

Abstract

Changes of pnngent components in horseradish flour, mustard flour and "Wasabi" powder during storage were investigated by head-space gas chromatographic analysis using n-propanol as an internal standard. When the materials were made airtight in the vessel, the content of 4 components of allyl(R_i value), iso-propyl, sec-butyl and 3-butenyl isothiocyanates decreased. The content of these pungent components decreased as water content in materials increased during storage. These contents in the hydrolysates of the materials decreased except iso-propyl isothiocyanate during storage at 5° and 30°C. However, these hydro-lysates were quite stable at -15°C.