わさびの生育期間中における辛味生成因子の変動
Changes of Several Factors to Develop Wasabi Flavor during the Growth of Wasabia japonica

Masaru OHTSURU, Kazumi HANAYAMA
1982 Nippon Nogeikagaku-kaishi  
The changes in the content of myrosinase, mus tard oil glucosides and ascorbic acid which contrib ute to develop wasabi flavor were investigated during the growth of Wasabia japonica. No re lations were observed among the increase of these three components in both of wasabi plants grown in a valley (sawawasabi) and in a field (hatawa sabi), but the former contained more myrosinase and ascorbic acid than the latter.
doi:10.1271/nogeikagaku1924.56.935 fatcat:bcib2xa3rffrviel3abt4vujym