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Wasabi

Savory & ferment· savory bridge

Wasabi

What it is

Wasabi is the rhizome of Eutrema japonicum, a plant native to Japan, traditionally grated fresh as a condiment.

What it tastes like

On the nose: mustard; the house adds heat, green, fresh ✳. Among its measured molecules: isobutyl isothiocyanate, 4-pentenyl isothiocyanate, sec-Butyl isothiocyanate, allyl isothiocyanate, phenethyl isothiocyanate.

What goes with it

93 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 17 mg per 100 g — the library's own composition sheet.

Acid

Acid not measured yet.

6 of 65 compounds on file carry a paper the library can cite.

  • allyl isothiocyanatearomasulfur compoundreads as mustard odor (PubChem)Measured in 3 of 338 ingredients.cite
    identified by HS-SPME GC-MS in wasabi root headspace as two separate chromatographic peaks of the same compound (footnoted: 'based on library identification and spectra but two separate peaks were present'), at 8.61% and 52.11% of total peak area — Bell et al. 2021, Foods (Table 2 (Volatile compounds identified in the headspace of four Brassicales species analysed by HS-SPME GC-MS), Wasabi column, rows 5-6)
  • phenethyl isothiocyanatearomasulfur compoundMeasured in 3 of 338 ingredients.cite
    identified by HS-SPME GC-MS at 0.68% of total peak area in wasabi root headspace — Bell et al. 2021, Foods (Table 2, Wasabi column, row 24)
  • isobutyl isothiocyanatearomaalcoholMeasured in 1 of 338 ingredients.cite
    identified by HS-SPME GC-MS at 1.80% of total peak area in wasabi root headspace — Bell et al. 2021, Foods (Table 2, Wasabi column, row 10)
  • 3-butenyl isothiocyanatearomasulfur compoundMeasured in 3 of 338 ingredients.cite
    identified by HS-SPME GC-MS at 4.24% of total peak area in wasabi root headspace — Bell et al. 2021, Foods (Table 2, Wasabi column, row 11)
  • sec-Butyl isothiocyanatearomaMeasured in 2 of 338 ingredients.cite
    identified by HS-SPME GC-MS at 4.95% of total peak area in wasabi root headspace — Bell et al. 2021, Foods (Table 2, Wasabi column, row 9)
  • 4-pentenyl isothiocyanatearomasulfur compoundMeasured in 1 of 338 ingredients.cite
    identified by HS-SPME GC-MS at 12.42% of total peak area in wasabi root headspace, the second-largest named component after allyl ITC — Bell et al. 2021, Foods (Table 2, Wasabi column, row 14)

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

  • 2-[4-[6-O-(3,5-Dimethoxy-4-hydroxycinnamoyl)-beta-D-glucopyranosyloxy]phenyl]-5-hydroxy-6-(beta-D-glucopyranosyl)-7-(3,5-dimethoxy-4-hydroxycinnamoyloxy)-4H-1-benzopyran-4-oneflavonoid
  • syringic acidphenol
  • (EZ)-sinapic acidacid
  • 2-[4-(beta-D-Glucopyranosyloxy)phenyl]-5-hydroxy-6-[6-O-[2-O-(3,5-dimethoxy-4-hydroxycinnamoyl)-beta-D-glucopyranosyl]-beta-D-glucopyranosyl]-7-(3,5-dimethoxy-4-hydroxycinnamoyloxy)-4H-1-benzopyran-4-oneflavonoid
  • 2-(4-Hydroxyphenyl)-5-hydroxy-6-(beta-D-glucopyranosyl)-7-(3,5-dimethoxy-4-hydroxycinnamoyloxy)-4H-1-benzopyran-4-oneflavonoid
  • Wasalexin Bnitrogen compound
  • 1-Heptene, 7-isothiocyanato-acid
  • butyl isothiocyanatesulfur compound
  • 2-[4-(beta-D-Glucopyranosyloxy)phenyl]-5-hydroxy-6-(beta-D-glucopyranosyl)-7-(3,5-dimethoxy-4-hydroxycinnamoyloxy)-4H-1-benzopyran-4-oneflavonoid
  • 2-(4-Hydroxyphenyl)-5-hydroxy-6-[6-O-[2-O-(3,5-dimethoxy-4-hydroxycinnamoyl)-beta-D-glucopyranosyl]-beta-D-glucopyranosyl]-7-(3,5-dimethoxy-4-hydroxycinnamoyloxy)-4H-1-benzopyran-4-oneflavonoid
  • 1-penten-3-olalcohol
  • 1-Methoxyindole-3-carboxylic acidnitrogen compound
  • N-methyl-L-arginineacid
  • 1-S-(N-hydroxybut-3-enimidoyl)-1-thio-beta-D-glucopyranoseacid
  • (3S,4S)-4-[(R)-[3,5-dimethoxy-4-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyphenyl]-hydroxymethyl]-3-[(4-hydroxy-3-methoxyphenyl)methyl]oxolan-2-one
  • (3S,4S)-3-[(4-hydroxy-3-methoxyphenyl)methyl]-4-[(R)-hydroxy-[3-methoxy-4-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyphenyl]methyl]oxolan-2-one
  • (3R,4R)-3-[(4-hydroxy-3-methoxyphenyl)methyl]-4-[3-methoxy-4-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxybenzoyl]oxolan-2-one
  • (3S,4S)-4-[(R)-hydroxy-(4-hydroxy-3-methoxyphenyl)methyl]-3-[[3-methoxy-4-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyphenyl]methyl]oxolan-2-one
  • (3S,4S)-3-[(4-hydroxy-3-methoxyphenyl)methyl]-4-[(R)-(4-hydroxy-3-methoxyphenyl)-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]oxolan-2-one
  • 5-Hydroxyferulic acid methylacid
  • Isosaponaretinflavonoid
  • Methyl 4-hydroxy-3,5-dimethoxycinnamate; Sinapic acid methyl esteracid
  • 5-hydroxyferulic acidacid
  • isovitexinflavonoid
  • 1-isothiocyanato-7-[(S)-methanesulfinyl]heptane
  • [(2R,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-2-[[(2R,3S,4S,5S,6S)-3,4,5-trihydroxy-6-[(E)-3-(4-hydroxy-3,5-dimethoxyphenyl)prop-2-enoyl]oxyoxan-2-yl]methoxy]oxan-3-yl] (E)-3-(4-hydroxy-3,5-dimethoxyphenyl)prop-2-enoateacid
  • 6-cyano-N-methylhexane-1-sulfonamide
  • methyl (EZ)-ferulateacid
  • (E/Z)-3,4-dimethoxycinnamic acidacid
  • 5-hexenyl isothiocyanateacid
  • benzoic acidphenolreads as bitter taste (PubChem)
  • alyssinsulfur compound
  • (E)-3,4-Dihydroxy-5-methoxycinnamoyl 6-O-[2-O-[(E)-3,5-dimethoxy-4-hydroxycinnamoyl]-beta-D-glucopyranosyl]-beta-D-glucopyranosideacid
  • (E)-3-Methoxy-4-hydroxycinnamoyl 6-O-[2-O-[(E)-3,5-dimethoxy-4-hydroxycinnamoyl]-beta-D-glucopyranosyl]-beta-D-glucopyranosideacid
  • (E)-3,4-Dihydroxycinnamoyl 6-O-[2-O-[(E)-3,5-dimethoxy-4-hydroxycinnamoyl]-beta-D-glucopyranosyl]-beta-D-glucopyranosideacid
  • (E)-3,4-Dihydroxy-5-methoxycinnamoyl 6-O-[2-O-[(E)-3,4-dihydroxy-5-methoxycinnamoyl]-beta-D-glucopyranosyl]-beta-D-glucopyranosideacid
  • (E)-3,4-Dihydroxy-5-methoxycinnamoyl 6-O-[2-O-[(E)-3-methoxy-4-hydroxycinnamoyl]-beta-D-glucopyranosyl]-beta-D-glucopyranosideacid
  • (E)-3,4-Dihydroxy-5-methoxycinnamoyl 6-O-(beta-D-glucopyranosyl)-beta-D-glucopyranosideacid
  • 4-coumaric acidacid
  • Wasalexin Anitrogen compound
  • ferulic acidacid
  • (E)-5-hydroxyferulic acidacid
  • N-methyl-L-arginineacid
  • (S)-alyssin
  • trans-6-shogaolphenol
  • methyl (2E)-3-(4-hydroxy-3,5-dimethoxyphenyl)prop-2-enoateacid
  • methyl (E)-ferulatephenol
  • p-coumaric acidacid
  • (E)-sinapic acidacid
  • 3-thiocyanato-propene
  • Methyl 3-(3,4-dihydroxy-5-methoxyphenyl)prop-2-enoateacid
  • (E/Z)-ferulic acidacid
  • (E)-3,4-dimethoxycinnamic acidacid
  • allyl cyanidenitrogen compound
  • 1-hexanolalcoholreads as fatty, fruity (PubChem)
  • 1-methylindole-3-carboxylic acidnitrogen compound
  • 1-isothiocyanato-6-[(S)-methanesulfinyl]hexane
  • 6-HITCsulfur compound
  • Heptane, 1-isothiocyanato-7-(methylsulfinyl)-sulfur compound

Sources

  • Bell et al. 2021, Foods
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