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- W2333030186 abstract "Volatile components in horseradish and black mustard were investigated by head space method of gaschromatography. Nine peaks were detected and 7 of them were identified. A remarkable difference was seen between horseradish and black mustard in the ratio of the hight of peak No. 1 (peak a) to that of isopropylisothiocyanate (peak b); i.e. the ratio of horseradish was fur more than that of black mustard. This fact leads to the finding a way to know the rate of black mustard mixed in horseradish powder product at market. Four ml of water is added to 2g of horseradish powder in 100ml conical flask to be mixed and kneaded well with a glass bar. Thus mixed mash is kept at 37° for 5min. to be taken 5ml of the head space gas for injection to gaschromatography. Percentage of black mustard powder mixed in horseradish can be calculated from the ratio of the hight of peak a and that of peak b." @default.
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- W2333030186 date "1970-01-01" @default.
- W2333030186 modified "2023-10-04" @default.
- W2333030186 title "Volatile Components of Japanese Horseradish and Black Mustard" @default.
- W2333030186 doi "https://doi.org/10.3136/nskkk1962.17.361" @default.
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