Comparison of Volatile Sulfur Compounds in the Hydrolysates of Wasabi, Horseradish and Black Mustard on the Market

Abstract

Comparison of volatile sulfur compounds in wasabi, horseradish and black mustard hydrolysates by gas chromatography with FPD were investigated. (1) Thionaphthene and phenyl isothiocyanate were used as internal standards. Allyl isothiocyanate (itc) content was dominant in every material. Iso-propyl itc, sec-butyl itc, n-butyl itc, 4-pentenyl itc, 5-hexenyl itc, unknown compounds No. 13 and No. 14 had larger values in wasabi than in the other materials, especially latter 2 compounds. (2) β-Phenethyl itc content was larger in horseradish than in the others. In horseradish grown in China, 3-butenyl itc and β-phenethyl itc had larger values than the one grown in Hokkaido. (3) Unknown compound (Peak No. 15) was detected only in black mustard. (4) Allyl itc contents were about 1% (w/w) in 3 materials. Ratios (%) of β-phenethyl itc content to allyl itc content were 19.19 in horseradish, 0.938 in black mustard, and 0.134 in wasabi, respectively.