A rapid method for determining allylisothiocyanate (AITC) in horseradish‐containing products was developed. Headspace samples were analyzed by gas chromatography and the AITC peak identity was confirmed by mass spectrometry. The coefficient of variation was less than 4%. Recovery of added AITC from commercial ground horseradish products averaged 91% for six different samples. Recovery of added AITC from a tomato‐based sauce containing horseradish oil averaged 94% for seven samples. The slopes of the standard curves for AITC were dependent upon the sample matrix with the slope for AITC in oil less than 5% of that for AITC in water.
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KORB et al. (1989) studied this question.
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