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.
| Odorant | Content [μg/g] | |||||
|---|---|---|---|---|---|---|
| VFS x BA | BA × VFS | BA | Kroener | Nyehemes | NA | |
| Allyl isothiocyanate (AITC) | 1110 | 936 | 1430 | 1490 | 1990 | 1420 |
| 2-Phenylethyl isothiocyanate (PEITC) | 39.6 | 242 | 124 | 64.7 | 153 | 270 |
| 1-Cyano-2,3-epithiopropane (CETP) | 24.9 | 0.2 | 15.9 | 25.1 | 16.3 | 0.9 |
| sec-Butyl isothiocyanate | 7.3 | 3.8 | 8.4 | 8.7 | 3.7 | 6.3 |
| (Z)-3-Hexenal | 5.1 | 1.5 | 0.7 | 2.4 | 3.8 | 2.0 |
| 3-(Methylthio)propyl isothiocyanate | 0.9 | 0.8 | 4.0 | 1.8 | 4.6 | 2.2 |
| Benzyl isothiocyanate | 1.3 | 2.1 | 0.8 | 1.0 | 1.5 | 1.5 |
The odorants are listed according to their average content, starting with the highest value.