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Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana)
Horseradish (Armoracia rusticana) is consumed and valued for the characteristic spicy aroma of its roots in many countries all over the world. In our present study we compare six different horseradish varieties that were grown under comparable conditions, with regard to their aroma profiles, using c...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2018
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5949313/ https://www.ncbi.nlm.nih.gov/pubmed/29868555 http://dx.doi.org/10.3389/fchem.2018.00149 |
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author | Kroener, Eva-Maria Buettner, Andrea |
author_facet | Kroener, Eva-Maria Buettner, Andrea |
author_sort | Kroener, Eva-Maria |
collection | PubMed |
description | Horseradish (Armoracia rusticana) is consumed and valued for the characteristic spicy aroma of its roots in many countries all over the world. In our present study we compare six different horseradish varieties that were grown under comparable conditions, with regard to their aroma profiles, using combined sensory-analytical methods. 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). Identification was carried out through comparison of retention indices, odor qualities and mass spectra with those of reference substances. 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. Moreover, three odorous compounds were detected that have not been described in horseradish roots before. |
format | Online Article Text |
id | pubmed-5949313 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-59493132018-06-04 Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana) Kroener, Eva-Maria Buettner, Andrea Front Chem Chemistry Horseradish (Armoracia rusticana) is consumed and valued for the characteristic spicy aroma of its roots in many countries all over the world. In our present study we compare six different horseradish varieties that were grown under comparable conditions, with regard to their aroma profiles, using combined sensory-analytical methods. 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). Identification was carried out through comparison of retention indices, odor qualities and mass spectra with those of reference substances. 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. Moreover, three odorous compounds were detected that have not been described in horseradish roots before. Frontiers Media S.A. 2018-05-07 /pmc/articles/PMC5949313/ /pubmed/29868555 http://dx.doi.org/10.3389/fchem.2018.00149 Text en Copyright © 2018 Kroener and Buettner. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Chemistry Kroener, Eva-Maria Buettner, Andrea Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana) |
title | Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana) |
title_full | Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana) |
title_fullStr | Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana) |
title_full_unstemmed | Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana) |
title_short | Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana) |
title_sort | sensory-analytical comparison of the aroma of different horseradish varieties (armoracia rusticana) |
topic | Chemistry |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5949313/ https://www.ncbi.nlm.nih.gov/pubmed/29868555 http://dx.doi.org/10.3389/fchem.2018.00149 |
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