Table 3.
Content [ng/g] of important aroma-active compounds in one gram of freshly ground horseradish root of six different horseradish varieties, determined by HRGC-MS or HRGC-GC-MS/O.
| Odorant | Content [ng/g] | |||||
|---|---|---|---|---|---|---|
| VFS × BA | BA × VFS | BA | Kroener | Nyehemes | NA | |
| 3-Isopropyl-2-methoxypyrazinea | 21.5 | 13.3 | 10.3 | 6.8 | 95.2 | 30.8 |
| 3-sec-Butyl-2-methoxypyrazinea | 11.5 | 8.5 | 32.2 | 26.9 | 58.1 | 6.7 |
| 3-Methylindole (skatole)a | 5.9 | 1.3 | 10.3 | 13.2 | 3.2 | 8.5 |
| (3S,3aS,7aR)-Wine lactoneb | 10.2 | 7.1 | 9.6 | 1.0 | 3.8 | 1.6 |
The odorants are listed according to their average content, starting with the highest value.
a
Content determined by HRGC-MS.
b
Content determined by HRGC-GC-MS/O.