Variety traits
Armoracia rusticana P. Gaertn. et al.
The specific pungency and aroma of horseradish are determined by allyl isothiocyanate, which is formed during the mechanical destruction of tissues through the hydrolysis of sinigrin by the enzyme myrosinase.
In the reference 5 varieties crop Horseradish, where this is mentioned in the description.
To quantify the flavor profile of horseradish, gas chromatography combined with olfactometry is used, allowing for the identification of isothiocyanate content. Alongside analytical methods, professional sensory panels are employed to evaluate the intensity of pungency and aroma using standardized scoring scales for profile analysis.
The expression level of the trait depends on the concentration of sinigrin and the rate of isothiocyanate release. Since these substances are volatile, their content decreases during heat treatment or exposure to air. Agrotechnical factors, such as soil type and moisture regime, indirectly influence flavor quality through the development of the root system.
General information about the subject — on the page Taste and aroma.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Armoracia rusticana P. Gaertn. et al. · Horseradish
Armoracia rusticana P. Gaertn. et al. · Horseradish
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Armoracia rusticana P. Gaertn. et al. · Horseradish
Armoracia rusticana P. Gaertn. et al. · Horseradish