Abstract
Isothiocyanates in the stems and the leaves of wasabi (W. japonica Matsum) were analyzed by gas chromatography (GC) and combined gas chromatography and mass spectrometry (GC-MS). Both of hexane and ether extracts of the stems and the leaves contained allyl, n-butyl, 3-butenyl, 4-pentenyl, 5-hexenyl, β-phenylethyl, 5-methylthiopentyl, 6-methylthiohexyl, and 7-methylthioheptyl isothiocyanates. However, the hexane and the ether extracts of stems and leaves had a characteristic greenish note like wasabi and a weak wasabi like pungent flavor, respectively. The containing ratios of 6-methylthiohexyl and 7-methylthioheptyl isothiocyanates (6-Me-NCS and 7-Me-NCS) to allyl isothiocyanate in the stems and the leaves were higher than those of roots. Then the greenish note like wasabi in the stems and the leaves seemed to be attributed to their flavor of both 6-Me-NCS and 7-Me-NCS.
