Abstract
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.
Highlights
Horseradish (Figure 1) is a hardy perennial plant (Weber, 1949) that is cultivated and consumed in many parts of the world
Besides other odorous ITCs like sec-butyl ITC, benzyl ITC and 3-(methylthio)propyl ITC, we recently reported additional aroma-active substances belonging to other structural groups: amongst others pyrazines, like 3-isopropyl-2-methoxypyrazine and 3-sec-butyl-2-methoxypyrazine, aliphatic acids, like acetic acid and butanoic acid, and fatty acid-derived carbonyl compounds, like (Z)-3-hexenal and 1-octen-3-one (Kroener and Buettner, 2017)
A total of 39 odor-active compounds was successfully detected by HRGC-O; thereby, eight compounds were tentatively identified based on a comparison of their retention indices and their sensory characteristics with those of authentic reference standards, whereas 18 compounds were identified based on these criteria, and via comparison of their mass spectrometric data
Summary
Horseradish (Figure 1) is a hardy perennial plant (Weber, 1949) that is cultivated and consumed in many parts of the world. Horseradish roots have been reported to support and strengthen the bodyâs defenses, due to their high natural vitamin C content, and have been used as medicine for scurvy in the past (Bladh and Olsson, 2011). They are further administered as a treatment for respiratory tract infections like coughs, bronchitis and sinuses, and urinary tract infections, as well as a remedy for headaches and pain associated with rheumatism (Schulz, 2008; Sampliner and Miller, 2009; Sarli et al, 2012)
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