Easy Method for the Approximate Quantitation of 4-Methylthio-3-Butenyl Isothiocyanate of Daikon (Raphanus sativus L.). Issue 5 (3rd May 2016)

• Record Type: Journal Article
• Authors: Ippoushi, Katsunari; Fukuoka, Nobuyuki; Ishida, Masahiko; Takeuchi, Atsuko; Azuma, Keiko
• Is Part Of: International journal of food properties. Volume 19:Issue 5(2016)
• Page Start: 993
• Page End: 999
• Publication Date: 2016-05-03
• Subjects: 4-Methylthio-3-butenyl isothiocyanate -- Approximate quantitation -- Daikon -- Raphanus sativus L. -- Pungency; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2015.1052146
• Languages: English
• ISSNs: 1094-2912

Abstract

Abstract : Daikon (Japanese white radish, Raphanus sativus L.) is widely consumed across Japan. The characteristic pungent flavor of daikon is derived from 4-methylthio-3-butenyl isothiocyanate. Herein, we propose an easy method for the approximate quantitation of this compound. This method does not require an expensive analytical apparatus such as a high-performance liquid chromatograph but only an ultra violet-visible spectrophotometer to measure the absorbance of a daikon n -hexane extract, at 231 nm, against a standard. The estimation of the concentration of 4-methylthio-3-butenyl isothiocyanate by this method can sort the pungency of daikon, because this isothiocyanate is a principal isothiocyanate of daikon.