Unravelling important odorants in horseradish (Armoracia rusticana)

Journal article

Publication Details

Author(s): Kröner EM, Büttner A
Journal: Food Chemistry
Publication year: 2017
Volume: 232
Pages range: 455-465
ISSN: 0308-8146


Horseradish (Armoracia rusticana) is a plant well known for its roots' spicy aroma. The present study investigates the main aroma constituents of horseradish roots in general by analysing the aroma profiles of six different horseradish varieties, with one variety grown in two different soils. Odorants were characterised by means of gas chromatography-olfactometry and identified via their mass spectra, retention indices on two columns with different polarity, and their characteristic odour. A series of new aroma compounds from different substance groups were identified that have hitherto not been described in horseradish. Moreover, several of these constituents were successfully shown to exhibit high odour potency, alongside a high potential to influence the overall aroma of horseradish roots, like (3S, 3aS, 7aR)-wine lactone and 3-isopropyl-2-methoxypyrazine. (C) 2017 Elsevier Ltd. All rights reserved.

FAU Authors / FAU Editors

Büttner, Andrea Prof. Dr.
Professur für Aromaforschung
Kröner, Eva-Maria
Professur für Aromaforschung

Additional Organisation
Emil-Fischer-Zentrum (Emil Fischer Center)

How to cite

Kröner, E.-M., & Büttner, A. (2017). Unravelling important odorants in horseradish (Armoracia rusticana). Food Chemistry, 232, 455-465. https://dx.doi.org/10.1016/j.foodchem.2017.04.042

Kröner, Eva-Maria, and Andrea Büttner. "Unravelling important odorants in horseradish (Armoracia rusticana)." Food Chemistry 232 (2017): 455-465.


Last updated on 2019-22-07 at 07:28