Allyl isothiocyanate is knownto be the main pungent compound of wasabi, Wasabiajaponica Matsum.,ll2) and several other alkyl and phenyl isothiocyanates are present as minor pungent constituents. During the crushing process of wasabi tissue, these isothiocyanates are formed from their precursors, glucosinolates, by the action of the /?-thioglucosidase, myrosinase.3 ~5) These glucosinolates and myrosinase are present in all of wasabi, the root of horse radish, Cochlelia armoracia L., and in the seed of black mustard, Brassicajuncea L.
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Ina et al. (1989) studied this question.
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