Chemical Properties
Horseradish is a large, perennial, herbaceous plant, native to central–eastern Europe. It has a thick, branched taproot,
vertical rhizomes, white flowers and oval pods. Some hybrids may be sterile and, hence, the plant is generally propagated though root
cuttings. The parts used are the rhizomes and roots. To preserve the quality, the roots are commonly dehydrated, freeze-dried and
powdered. Horseradish has a sharp, burning, pungent, aromatic flavor and an odor similar to mustard seed
Composition
The pungency of horseradish is due to the release of butylthiocyanate and allylisothiocyanate. Horseradish also contains
the glucosinolates sinigrin and 2-phenylethyl glycosinolate.* The oil contains sinigrin and sinigrin-derived allyl, isothiocyanate
dially sulfide, and phenethyl and phenylpropyl isothiocyanate.
