Flavor components of the Eutrema wasabi are isothiocyanates that endogenous myrosinases catalyste glucosinolates in plant cells.

• 山葵的风味物质是植物组织中的硫葡糖苷经内源性芥子苷酶水解而产生具有辛辣风味的异硫氰酸酯。