Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
School of Human Environmental Sciences, University of Arkansas, Fayetteville, AR 72701, USA.
Molecules. 2018 Sep 30;23(10):2512. doi: 10.3390/molecules23102512.
In this study, the nutritional, functional, and chemical measurements of sensory attributes of different parts of wasabi, namely, leaf, petiole, and rhizome, were investigated. Proximate composition analysis showed the presence of high amounts of carbohydrates in the rhizome and amino acid composition analysis confirmed high proportions of glutamic acid and aspartic acid in all three parts. While proximate composition showed low lipid content in wasabi, ω-3 fatty acids accounted for a high proportion (>44%) of the total lipids. Wasabi leaves had high vitamin C and total phenolic contents, and thus demonstrated antioxidant capacity. Allyl isothiocyanate, which gives wasabi its characteristic pungent taste, was identified by gas chromatography/mass spectrometry and an electronic nose. On an electronic tongue, wasabi leaves showed compounds associated with sourness and saltiness while the petiole had high content of compounds associated with sweetness and bitterness. This study provides basic data for the utilization of wasabi parts as food materials based on their nutritional, functional, and chemical measure of sensory attributes.
本研究对山葵不同部位（叶片、叶柄和根茎）的营养、功能和感官属性的化学测量进行了研究。 成分分析表明根茎中碳水化合物含量较高，氨基酸组成分析证实所有三个部位都含有大量谷氨酸和天冬氨酸。 虽然山葵的成分分析表明脂质含量较低，但 ω-3 脂肪酸占总脂质的比例较高（>44%）。 山葵叶片含有丰富的维生素 C 和总酚类物质，因此具有抗氧化能力。 通过气相色谱/质谱和电子鼻鉴定出赋予山葵特征性辣味的异硫氰酸丙烯酯。 在电子舌上，山葵叶片显示出与酸味和咸味相关的化合物，而叶柄则含有与甜味和苦味相关的化合物。 本研究为利用山葵各部位作为食品材料提供了基础数据，这些数据基于其营养、功能和感官属性的化学测量。
