horseradish oil

FEMA	N/A
CAS	84775-62-2
EINECS	N/A
JECFA Food Flavoring	N/A
CoE Number	N/A
Organoleptic Notes	1. Odor Type: sulfurous sharp pungent sulfurous green earthy Odor Description:at 0.10 % in propylene glycol. sharp penatrating sulfurous green earthy pungent sulfurous vegetable sharp fresh green earthy Odor Description:pungent, sulfureous, biting hot, vegetative, with a sharp fresh green earthy nuanceMosciano, Gerard P&F 18, No. 6, 33, (1993)
Odor	sulfurous sharp, pungent, sulfurous, green, earthy, vegetable, fresh
Flavor	green spicy, green, vegetable, rooty, metallic,
Material Notes	Of interest to the flavorist only is the essential oil and the various extraction products from the root of Armoracia Lapathifolia, a common plant in Europe, known as Horseradish. The root which is commonly sold on vegetable markets, can be classified as a pungent condiment, similar to mustard seed. The most important of the constituents responsible for the pungency of horseradish, is identical to the main constituent of mustard seed oil from black mustard seed. A very small yield of essential oil is obtained by water and steam distillation of the comminuted horseradish root, soaked in water.

No suppliers are currently related to this material.

Become a FlavScents Supplier