Stabilization of Flavor in Wasabi and Horse Radish

Application of Freeze Concentration Method on Flavor of Wasabi Part 1

Abstract

ω-Methylthioalkyl and ω-methylsulfinylalkyl isothiocyanates have been known to contribute to the characteristic flavor of fresh wasabi. We studied on the change and stabilization of these compounds during freeze concentration of freeze-milled wasabi and horse radish. ω-Methylsulfinylalky1 isothiocyanates are possibly produced by enzymecatalyzed oxidation from ω-methylthioalkyl isothiocyanates and/or ω-methylthioalkyl glucosinolates in wasabi. We discussed on suitable enzyme reaction conditions for wasabi and reasonable biosynthetic pathway of ω-methylsulfinylalkyl isothiocyanates in it.