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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.
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Funding
This work was supported in part by a grant from the Ministry of Agriculture, Forestry and Fisheries of Japan as part of its Research Project “Breeding and Integrated Research toward Enhancing Consumption of Domestic Farm Products in the Food Service Industry”.