Sensory characteristics of a few Polish local types of horseradish (Armoracia rusticana Gaertn.) and content of allyl isothiocyanate in roots
2005
Dabrowska, B. | Majewska, A. | Radzanowska, J.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Roslin Warzywnych i Leczniczych
The roots of Polish local types of horseradish differ from each other in the content of allyl isothiocyanate - the main component of horseradish oil and also in respect of sensory quality. From among 13 attributes of odour and taste compositing the flavour of horseradish roots the most differentiating were: sharp irritant odour, sharp, pungent taste and bitter taste. Significant correlation between intensity of sharp irritant odour, sharp pungent taste and the content of allyl isothiocyanate was found
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