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eutrema_japonica_miq._koidz
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| - | Eutrema japonica (Miq.) Koidz. - syn. Wasabia japonica (Miq.) Matsum.; Eutrema wasabi Maxim.; Cochlearia wasabi Siebold - Brassicaceae \\ | ||
| - | Japanese horseradish, | ||
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| - | Perennial herb, up to 60cm tall, native to Japan, Korea, Sakhalin, cultivated in Japan, Korea and Taiwan for its edible rhizomes (source of the pungent condiment, wasabi). \\ | ||
| - | [[http:// | ||
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| - | The rhizome contains most of the flavour and is the part most widely used, although both the leaves and petioles contain some of the flavour. Wasabi myrosinase liberates a mixture of isothiocyanates from precursor molecules, giving wasabi its distinctive flavour. \\ | ||
| - | [Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi (//Wasabia japonica// | ||
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| - | The main volatile components of E.wasabi grwon in Yunnan were 1,6-hexane diisothiocyanate (30.7%) and allyl isothiocyanate (17.1%), identified with GC-MS. \\ | ||
| - | [Study on Volatile Components Of Yunnan Eutrema Wasabi Maxim., LU, Li-he, et al. Yunnan Chemical Technology, Vol.5, 2011, 4] | ||
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| - | Total isothiocyanates content of Japanese horseradish root grown in New Zealand was 2067mg/kg fresh weight, with allyl isothiocyanate (1937 mg/kg) as main component. Minor components are 3-butenyl isothiocyanate (47 mg/kg), 3-butenyl isothiocyanate (47 mg/kg), | ||
eutrema_japonica_miq._koidz.1416398879.txt.gz · Zuletzt geändert: 2014/11/19 13:07 von andreas
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