.OMEGA.-Methylsulfinylalkyl isothiocyanates in wasabi, Wasabia japonica Matsum.

199044 citationsJournal Articlebronze Open Access

Authors

Hideo Etoh · Shizuoka University

Akiyoshi NISHIMURA · Shizuoka University

Reiko Takasawa · Shizuoka University

Akihito Yagi · Shizuoka University

Kazuhide SAITO · Shizuoka University

Kanzo Sakata · Shizuoka University

Isao Kishima

Abstract

We have already reported the isolation of w-methylthioalkyl isothiocyanatesn as the fresh greenish flavor components in wasabi, Wasabia japonica Matsum, and have been continuing the search for the wasabi flavor.In this paper, we describe the isolation of ro-methylsulfinylal-

Topics & Keywords

Genomics, phytochemicals, and oxidative stress Garlic and Onion Studies Food Quality and Safety Studies

UN Sustainable Development Goals

Zero hunger

Publication Details

Published in: Agricultural and Biological Chemistry

Volume 54, Issue 6, pp. 1587-1589

DOI: 10.1271/bbb1961.54.1587

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