| |{{:winelactone.jpg|(3S,3aS,7aR)-wine lactone}} \\ (3S,3aS,7aR)-wine lactone \\ //intense sweet coconut-like \\ (coumarinic)// |{{:pyrazine_2meo3isopropyl.png|3-isopropyl-2-methoxypyrazine}} \\ 3-isopropyl-2-methoxypyrazine \\ //(green pea earthy) // |{{:2-isobutyl-3-methoxypyrazine.jpg|}} \\ 2-isobutyl-3-methoxypyrazine \\ //(green bell pepper) // | | |{{:z3hexenal.jpg|}} \\ (Z)-3-hexenal \\ //(green grassy)// |{{:winelactone.jpg|(3S,3aS,7aR)-wine lactone}} \\ (3S,3aS,7aR)-wine lactone \\ //intense sweet coconut-like \\ (coumarinic)// |{{:pyrazine_2meo3isopropyl.png|3-isopropyl-2-methoxypyrazine}} \\ 3-isopropyl-2-methoxypyrazine \\ //(green pea earthy) // |{{:2-isobutyl-3-methoxypyrazine.jpg|}} \\ 2-isobutyl-3-methoxypyrazine \\ //(green bell pepper) // | |
| "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." \\ | "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." \\ |
