Studies on the Mixing Ratios of Wasabiand Horseradish in the Pastes

Abstract

Determination of mixing ratio of Wasabi and horseradish in pastes were investigatedusing gas chromatograph equipped with FPD. (1) Five kinds of Wasabi flour and 10 kindsof horseradish flour were used in the preliminary test. The peak area (PA) of 4pentenylisothiocyanate (Itc), 5-hexenyl Itc, β-Phenethyl Itc and unknown compound X on thechromatogram of the hydrolysates of the mixture of the samples mixed with various ratioswere calculated. Relation curves between square root of (PA of individual compound/PA ofinternal standard, phenyl Itc)×100 and mixing ratios of the compounds gave straightlines. (2) The mixing ratios of Wasabi and horseradish in the pastes collected from themarket were estimated from the square root values obtained with above mentioned 3compounds except β-phenethyl Itc by the relation curves.