Isothiocyanates in Chinese Wasabi, Hilliella shuangpaiensis

Abstract

We analysed the isothiocyanates in Chinese wasabi, Cruciferae species, Hilliella shuangpaiensis, with GC and GC-MS. For analyzing the isothiocyanates, wasabi paste was extracted with ether. Gas chromatography and GC-MS analyses revealed allyl, β-phenyl-ethyl, 3-butenyl, 4-pentenyl and 5-hexenyl isothiocyanate as main components and 6-methylthiohexyl, 7-methylthioheptyl and 8-methylthiooctyl isothiocyanate, which are important flavor components in wasabi, as minor ones. These results show that Chinese wasabi is the interesting food which has the characteristic nature of both wasabi and horse radish.