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DEHYDRATION OF HORSERADISH ROOTS
Author(s) -
SAHASRABUDHE M. R.,
MULLIN W. J.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06577.x
Subject(s) - chemistry , odor , flavor , dehydration , gas chromatography , chromatography , myrosinase , glucosinolate , food science , biochemistry , organic chemistry , botany , biology , brassica
ABSTRACT Horseradish roots dehydrated by freeze‐drying and conventional methods were analysed for allyl‐ and phenylethyl‐isothiocyanates by gas chromatography (CC) and evaluated for odor and color. The identities of the isothiocyanates were confirmed by combined gas chromatography‐mass spectroscopy (GC‐MS). The endogenous enzyme, myrosinase, plays a critical role in the development of characteristic odor. It was demonstrated that in processing horseradish to a dried product one must process cleaned roots immediately after dicing or cutting and maintain the temperature below 65°C to yield a product with the desired flavor and acceptable color.