A Checking Method of Quality of Japanese Horseradish and Black Mustard in "Wasabi Powder"

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  • 粉わさびの辛味成分の研究　ＩＩ　　“粉わさび”中の西洋わさび粉と黒からし粉の配合比の測定法について
  • コナワサビ ナカ ノ セイヨウワサビ フン ト クロ カラ シ フン ノ ハイ

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Volatile componenets in hydrolysates of horseradish and black mustard flour were investigated by gas chromatography. 3-Methylthiopropyl(3-MTP-NCS)and β-phenylethyl isothiocyanate (β-PE-NCS)were detected as critical components between both materials. The peak area of 3-MTP-NCS in black mustard was more than that in horseradish, whereas horseradish contained a large amount of β-PE-NCS more than that in black mustard. The mixing ratis of black-mnstard and hoseradish powder in "Wasabi powder" can be calculated from the X value(the ratio of the peak area of 3-MTP-NCS to that of β-PE-NCS).

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