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Volatile flavour components of watercress

✍ Scribed by Alexander J. Macleod; Rashida Islam

Publisher
John Wiley and Sons
Year
1975
Tongue
English
Weight
353 KB
Volume
26
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Using previously reported methods of sample preparation an essence of watercress was obtained which proved to contain only four major components. All are glucosinolate degradation products with 3‐phenylpropionitrile the major compound, although the related 2‐phenylethyl isothiocyanate is most important in flavour terms. The other compounds obtained are long chain ω‐methylthioalkyl nitriles.

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