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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
1982
Nippon Nogeikagaku-kaishi
Changes of Several Factors to Develop Wasabi Flavor during the Growth of Wasabia japonica
Preserved Fulltext
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