Flavor Formation of Boiled Radish.
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概要
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Flavor compounds of boiled radish odor and changes of 4-methylthio-3-butenyl isothiocyanate (MTBeI) that has an irritating odor were studied. Flavor condensates of boiled radish prepared by shaking with ether and SDE method were analyzed with GC and GC-MS. The flavor of boiled radish showed strong hydrogen sulfide-like odors from the low boiling compounds and the desirable, boiled radish-like odor. The main flavor constituents were the same with those of the fresh radish odor.<BR>It was thought that MTBeI was almost decomposed into the volatile CH<SUB>3</SUB>SH, CH<SUB>3</SUB>SSCH<SUB>3</SUB> and, in part, formed non-volatile compound (colour) and methylthiobuthyl isothiocyanate (MTBI) which was the main constituents of the boiled radish (78%). It was assumed that the decomposition of MTBeI and the remaining of MTBI or the change of MTBeI to MTBI were necessary for the formation of the boiled radish odor.
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