the library

Horseradish

Savory & ferment· savory bridge

11 of 25 compounds on file carry a paper the library can cite.

• benzyl isothiocyanatearomasulfur compoundMeasured in 2 of 338 ingredients.cite

  0.8-2.1 µg/g across six horseradish varieties (VFS x BA 1.3, BA x VFS 2.1, BA 0.8, Kroener 1.0, Nyehemes 1.5, NA 1.5) — Kroener et al. 2018, Frontiers in Chemistry (Table 2, row 'Benzyl isothiocyanate')
• allyl isothiocyanatearomasulfur compoundreads as mustard odor (PubChem)Measured in 3 of 338 ingredients.cite

  936-1990 µg/g across six horseradish varieties (VFS x BA 1110, BA x VFS 936, BA 1430, Kroener 1490, Nyehemes 1990, NA 1420) -- by far the largest of the quantified compounds, and the compound the paper's own text credits with both the characteristic horseradish aroma and its pungency — Kroener et al. 2018, Frontiers in Chemistry (Table 2 (Content [µg/g] of important aroma-active compounds in one gram of freshly ground horseradish root of six different horseradish varieties, determined by HRGC-O/FID), row 'Allyl isothiocyanate (AITC)')
• 3-Methylindolearomanitrogen compoundreads as warm, over-ripe, fruity flavor below 0 (PubChem)Measured in 2 of 338 ingredients.cite

  1.3-13.2 ng/g across six horseradish varieties (VFS x BA 5.9, BA x VFS 1.3, BA 10.3, Kroener 13.2, Nyehemes 3.2, NA 8.5) — Kroener et al. 2018, Frontiers in Chemistry (Table 3, row '3-Methylindole (skatole)')
• phenethyl isothiocyanatearomasulfur compoundMeasured in 3 of 338 ingredients.cite

  39.6-270 µg/g across six horseradish varieties (VFS x BA 39.6, BA x VFS 242, BA 124, Kroener 64.7, Nyehemes 153, NA 270) -- second-largest quantified compound, formed by the same enzymatic glucosinolate hydrolysis as AITC upon rupture of root cells — Kroener et al. 2018, Frontiers in Chemistry (Table 2, row '2-Phenylethyl isothiocyanate (PEITC)')
• 2-isopropyl-3-methoxypyrazinearomanitrogen compoundMeasured in 1 of 338 ingredients.cite

  6.8-95.2 ng/g across six horseradish varieties (VFS x BA 21.5, BA x VFS 13.3, BA 10.3, Kroener 6.8, Nyehemes 95.2, NA 30.8); the paper's abstract names this compound, alongside AITC, as one of the two main odorants common to all varieties tested, with variety Nyehemes standing out for a notably higher content — Kroener et al. 2018, Frontiers in Chemistry (Table 3 (Content [ng/g] of important aroma-active compounds ... determined by HRGC-MS or HRGC-GC-MS/O), row '3-Isopropyl-2-methoxypyrazine')
• 3-(Methylthio)propyl isothiocyanatearomaMeasured in 1 of 338 ingredients.cite

  0.8-4.6 µg/g across six horseradish varieties (VFS x BA 0.9, BA x VFS 0.8, BA 4.0, Kroener 1.8, Nyehemes 4.6, NA 2.2) — Kroener et al. 2018, Frontiers in Chemistry (Table 2, row '3-(Methylthio)propyl isothiocyanate')
• sec-Butyl isothiocyanatearomaMeasured in 2 of 338 ingredients.cite

  3.7-8.7 µg/g across six horseradish varieties (VFS x BA 7.3, BA x VFS 3.8, BA 8.4, Kroener 8.7, Nyehemes 3.7, NA 6.3) — Kroener et al. 2018, Frontiers in Chemistry (Table 2, row 'sec-Butyl isothiocyanate')
• 1-Cyano-2,3-epithiopropanearomasugarMeasured in 1 of 338 ingredients.cite

  0.2-25.1 µg/g across six horseradish varieties (VFS x BA 24.9, BA x VFS 0.2, BA 15.9, Kroener 25.1, Nyehemes 16.3, NA 0.9); the only odor-active nitrile reported in this study — Kroener et al. 2018, Frontiers in Chemistry (Table 2, row '1-Cyano-2,3-epithiopropane (CETP)')
• 3-sec-Butyl-2-methoxypyrazinearomapyrazineMeasured in 1 of 338 ingredients.cite

  6.7-58.1 ng/g across six horseradish varieties (VFS x BA 11.5, BA x VFS 8.5, BA 32.2, Kroener 26.9, Nyehemes 58.1, NA 6.7) — Kroener et al. 2018, Frontiers in Chemistry (Table 3, row '3-sec-Butyl-2-methoxypyrazine')
• (3Z)-3-hexenalaromaaldehydeMeasured in 7 of 338 ingredients.cite

  0.7-5.1 µg/g across six horseradish varieties (VFS x BA 5.1, BA x VFS 1.5, BA 0.7, Kroener 2.4, Nyehemes 3.8, NA 2.0) — Kroener et al. 2018, Frontiers in Chemistry (Table 2, row '(Z)-3-Hexenal')
• Wine lactonearomaMeasured in 1 of 338 ingredients.cite

  1.0-10.2 ng/g across six horseradish varieties (VFS x BA 10.2, BA x VFS 7.1, BA 9.6, Kroener 1.0, Nyehemes 3.8, NA 1.6) — Kroener et al. 2018, Frontiers in Chemistry (Table 3, row '(3S,3aS,7aR)-Wine lactone')