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Volatile flavour components of watercress
Author(s) -
Macleod Alexander J.,
Islam Rashida
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740261013
Subject(s) - watercress , flavour , glucosinolate , isothiocyanate , phenethyl isothiocyanate , food science , chemistry , biology , botany , organic chemistry , brassica
Using previously reported methods of sample preparation an essence of watercress was obtained which proved to contain only four major components. All are glucosinolate degradation products with 3‐phenylpropionitrile the major compound, although the related 2‐phenylethyl isothiocyanate is most important in flavour terms. The other compounds obtained are long chain ω‐methylthioalkyl nitriles.