Unravelling important odorants in horseradish (Armoracia rusticana)

Beitrag in einer Fachzeitschrift


Details zur Publikation

Autor(en): Kröner EM, Büttner AK
Zeitschrift: Food Chemistry
Verlag: ELSEVIER SCI LTD
Jahr der Veröffentlichung: 2017
Band: 232
Seitenbereich: 455-465
ISSN: 0308-8146


Abstract


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-Autoren / FAU-Herausgeber

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


Zusätzliche Organisationseinheit(en)
Emil-Fischer-Zentrum (Emil Fischer Center)


Zitierweisen

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

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

BibTeX: 

Zuletzt aktualisiert 2018-11-08 um 02:25