| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| armoracia_rusticana_g._m._sch [2014/11/19 14:02] – andreas | armoracia_rusticana_g._m._sch [2018/10/07 11:21] (aktuell) – andreas |
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| [Volatile constituents of horseradish roots., Gilbert, J., Nursten, H. E., Journal of the Science of Food and Agriculture, Vol.23(4), 1972, 527-539] | [Volatile constituents of horseradish roots., Gilbert, J., Nursten, H. E., Journal of the Science of Food and Agriculture, Vol.23(4), 1972, 527-539] |
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| "... AITC was the primary contributor into total ITC concentration of wasabi (94%) and horseradish (87%) and this suggests it will provide the most important character to the total flavour profile in both... \\ | |{{:allylitc.jpg|allyl isothiocyanate}} \\ allyl isothiocyanate \\ | {{:phenylethylitc.jpg|2-phenethyl isothiocyanate}} \\ 2-phenethyl isothiocyanate | |
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| | "... AITC [allylisothiocyanate] was the primary contributor into total ITC [isothiocyanate] concentration of wasabi (94%) and horseradish (87%) and this suggests it will provide the most important character to the total flavour profile in both... \\ |
| The differences in the flavour between wasabi and horseradish depend on differences in the flavour compounds, which occur in the two plants. 2-phenylethyl ITC was the accept biggest component after AITC and was detected only in horseradish. It is likely to have a significant role in the overall aroma and taste profile of horseradish. Gilbert & Nursten, (1972) suggested that a small change in the proportions of ITCs would be sufficient to significantly alter the overall aroma. As a consequence, 2-phenylethyl ITC may play a major role in distinguishing the flavour profile of horseradish from wasabi. Masuda et al. (1996) and Gilbert & Nursten, (1972) reported that 2-PEITC imparted a strongly radish-like, fresh watercress aroma and gave a tingly sensation to the mouth. However, 2-PEITC had no pungency and lachrymatory role at all, like AITC, and therefore was distinctively different from AITC. Masuda et al. (1996) suggest that 2-PEITC was responsible for the obvious difference in odour between wasabi and horseradish. Hence the analytical and organoleptic | The differences in the flavour between wasabi and horseradish depend on differences in the flavour compounds, which occur in the two plants. 2-phenylethyl ITC was the accept biggest component after AITC and was detected only in horseradish. It is likely to have a significant role in the overall aroma and taste profile of horseradish. Gilbert & Nursten, (1972) suggested that a small change in the proportions of ITCs would be sufficient to significantly alter the overall aroma. As a consequence, 2-phenylethyl ITC may play a major role in distinguishing the flavour profile of horseradish from wasabi. Masuda et al. (1996) and Gilbert & Nursten, (1972) reported that 2-PEITC imparted a strongly radish-like, fresh watercress aroma and gave a tingly sensation to the mouth. However, 2-PEITC had no pungency and lachrymatory role at all, like AITC, and therefore was distinctively different from AITC. Masuda et al. (1996) suggest that 2-PEITC was responsible for the obvious difference in odour between wasabi and horseradish. Hence the analytical and organoleptic |
| data are consistent in attributing the radish-like aroma in horseradish to the contribution of 2-PEITC." \\ | data are consistent in attributing the radish-like aroma in horseradish to the contribution of 2-PEITC." \\ |
| [Antimicrobial Activity of Isothiocyanates (ITCs) Extracted from Horseradish (Armoracia rusticana) Root against Oral Microorganisms., Park, H. W., Choi, K. D., Shin, I. S., Biocontrol science, Vol.18(3), 2013, 163-168] | [Antimicrobial Activity of Isothiocyanates (ITCs) Extracted from Horseradish (Armoracia rusticana) Root against Oral Microorganisms., Park, H. W., Choi, K. D., Shin, I. S., Biocontrol science, Vol.18(3), 2013, 163-168] |
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| {{:armoracia_bw.jpg|}} \\ | |{{:pyrazine_2meo3isopropyl.png|3-isopropyl-2-methoxypyrazine}} \\ 3-isopropyl-2-methoxypyrazine \\ //(green pea earthy) // |{{:winelactone.jpg|(3S,3aS,7aR)-wine lactone}} \\ (3S,3aS,7aR)-wine lactone \\ //intense sweet coconut-like (coumarinic)// | |
| //source: [[http://commons.wikimedia.org/wiki/File:Armoracia_rusticanaAHA.jpg|wikimedia commons]]// | |
| | Of 45 aroma-active compounds detected by GC-O, [[http://www.leffingwell.com/chirality/winelactone.htm|(3S,3aS,7aR)-wine lactone]] and 3-isopropyl-2-methoxypyrazine were the most potent. \\ |
| | [Kroener, Eva-Maria, and Andrea Buettner. "Unravelling important odorants in horseradish (Armoracia rusticana)." Food chemistry 232 (2017): 455-465] |
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| | "Horseradish extracts were analyzed through gas chromatography-olfactometry (GC-O) and their aroma-active compounds ranked according to their smell potency using the concept of aroma extract dilution analysis (AEDA)... Besides some differences in relative ratios, we observed some main odorants that were common to all varieties such as 3-isopropyl-2-methoxypyrazine and allyl isothiocyanate, but also characteristics for specific varieties such as higher contents for 3-isopropyl-2-methoxypyrazine in variety Nyehemes... Substances found with overall high FD factors in all samples were the pungent, mustard-, horseradish- and onion-like smelling AITC (FD 1024-2048), the horseradish-like, pungent, watercress-like smelling PEITC (FD 64-2048), the grassy, green smelling (Z)-3-hexenal (FD 32-512), the green pepper-like smelling pyrazines 3-isopropyl-2-methoxypyrazine (FD 1024-8192) and 3-sec-butyl-2-methoxypyrazine (FD 32-256). Apart from that, we detected skatole (FD 16-64), which gives a fecal odor impression, and the sweet, smoky, peach- and coconut-like smelling (3S,3aS,7aR)-wine lactone (FD 512-2048). In our previous study (Kroener and Buettner, 2017), (3S,3aS,7aR)-wine lactone could only be tentatively identified, whereas in this study we were now able to obtain a mass spectrum of this compound which matched with the MS spectrum of the (3S,3aS,7aR)-wine lactone standard." \\ |
| | [Kroener, Eva-Maria, and Andrea Buettner. "Sensory-analytical comparison of the aroma of different horseradish varieties (Armoracia rusticana)." Frontiers in Chemistry 6 (2018): 149] [[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5949313/]] |
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| | {{:armoracia_rusticana.jpg?600}} \\ |
| | G.C.Oeder et al., Flora Danica, f.47, t.2778 (1761-1883) \\ |
| | [[http://plantgenera.org/species.php?id_species=89564]] |
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| | {{http://www.botanische-spaziergaenge.at/Bilder/Konica_3/PICT8962.JPG}} \\ |
| | Armoracia rusticana © Rolf Marschner (2007), |
| | [[http://botanische-spaziergaenge.at/viewtopic.php?f=463&t=1640| www.botanische-spaziergaenge.at]] |
