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. 2018 May 7;6:149. doi: 10.3389/fchem.2018.00149

Table 1.

Comparison of aroma compounds in six different horseradish varieties by means of AEDA on DCM solvent extracts of the main roots.

No. a Odorantb Odor qualityc RI valued on FD factore
DB-5 DB-FFAP VFS × BA BA × VFS BA Kroener Nyehemes NA
1 Acetic acidg Vinegar-like 633 1,452 2 4 2 4 1 1
2 Unknown Fatty 756 nd h nd nd 4 nd nd nd
3 Unknown Pungent, onion-like 775 nd h nd nd nd 2 nd nd
4 (Z)-3-Hexenalg Grassy, green 807 1,149 512 128 32 128 128 128
5 Butanoic acidf Cheesy 800 1,629 nd nd 4 2 nd nd
6 3-Methylbutanoic acidf Cheesy 854 1,671 nd nd nd 4 1 4
7 2-Methylbutanoic acidf Cheesy 868 1,670 2 1 4 4 4 1
8 Allyl isothiocyanateg Pungent, mustard-like, horseradish-like, onion-like 884 1,361 2,048 1,024 2,048 2,048 2,048 2,048
9 3-(Methylthio)propanalf Cooked potato-like 911 1,458 32 8 16 16 32 32
10 sec-Butyl isothiocyanateg Pungent, chemical, green 933 1,269 16 8 16 32 8 8
11 Isobutyl isothiocyanateg Pungent 955 1,323 1 1 1 1 2 1
12 Unknown Fruity, acidic 969 ndh nd nd nd nd 2 nd
13 1-Octen-3-onef Mushroom-like 978 1,311 4 4 4 2 4 4
14 3-Butenyl isothiocyanateg Pungent 981 1,454 4 4 4 4 8 4
15 1-Cyano-2,3-epithiopropaneg Onion-like, pungent, fatty, spicy 999 1,833 32 <1i 32 32 16 <1i
16 Unknown Vinegar-like, cabbage-like 1,011 ndh 64 16 8 4 32 16
17 2-Phenylacetaldehydeg Honey-like, sweet 1,043 1,646 4 4 32 16 8 8
18 Unknown Earthy, dusty, metallic 1,053 ndh 2 2 1 16 8 4
19 3-Methylbutyl isothiocyanateg Pungent 1,059 1,425 <1i 1 1 1 1 1
20 Unknown Fatty, vinegar-like, onion-like 1,068 nd h nd nd 2 nd nd nd
21 4-Pentenyl isothiocyanateg Pungent 1,082 1,536 2 4 2 4 4 4
22 3-Isopropyl-2-methoxypyrazineg Green pepper-like 1,093 1,427 2,048 2,048 1,024 1,024 8,192 4,096
23 Unknown Cabbage-like, vinegar-like 1,105 ndh nd nd nd nd 2 nd
24 3-Hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone)f Spicy, lovage-like 1,120 2,203 nd nd 8 4 nd 4
25 3-sec-Butyl-2-methoxypyrazineg Green pepper-like 1,171 1498 32 64 128 128 256 64
26 Unknown Fatty, earthy 1,178 nd h nd nd nd 1 nd nd
27 3-Isobutyl-2-methoxypyrazinef Sweet bell pepper-like 1,182 1,523 16 8 2 8 4 32
28 2-(Methylthio)ethyl isothiocyanateg Pungent 1,203 1,900 <1i <1i <1i <1i 2 <1i
29 Unknown Fatty, spicy, onion-like, cabbage-like, garlic-like 1,214 ndh nd 8 2 4 32 4
30 Unknown Vinegar-like, fermented, spicy 1,235 ndh nd nd nd nd nd 16
31 p-Anisaldehydef Sweet woodruff-like 1,257 2,029 4 4 4 4 4 4
32 Unknown Vinegar-like, onion-like 1,276 ndh 2 nd nd nd nd nd
33 Unknown Pungent, vinegar-like 1,297 ndh nd nd nd nd nd 1
34 3-(Methylthio)propyl isothiocyanateg Mushroom-like 1,310 1,983 8 8 32 16 32 32
35 Benzyl isothiocyanateg Pungent, watercress-like 1,365 2,097 16 32 16 16 16 16
36 Unknown Grape juice-like 1,372 ndh nd nd nd 8 nd nd
37 3-Methylindole (skatole)g Fecal 1,389 2,502 32 16 64 64 64 64
38 (3S,3aS,7aR)-Wine lactoneg Sweet, smoky, peach-like, coconut-like 1,461 2,232 1,024 1,024 1,024 512 1,024 2,048
39 2-Phenylethyl isothiocyanateg Horseradish-like, pungent, watercress-like 1,465 2,222 64 512 512 256 512 2,048

Displayed are the FD factors and the odor qualities of the compounds sorted by RI values on DB-5 capillary column.

a

Numbers correspond to Figure 3.

b

The compounds were identified by comparing them with the reference odorant based on the given criteria (see below).

c

Odor quality as perceived at the sniffing port.

d

Retention indices according to van Den Dool and Kratz (1963).

e

Flavor dilution (FD) factor on the capillary column DB-5.

f

Identification criteria: RIs on capillaries named in table, odor quality and intensity at the sniffing port.

g

Identification criteria: same as in (f) and MS-EI data.

h

nd, not determined (a) due to unsatisfactory separation on this analytical column or (b) inconclusive assignment of the smell to a specific retention factor due to co-elution with other odor-active substances.

i

Detected via HRGC-MS, but due to contents under the odor threshold not olfactorily perceivable.