Radish anthocyanin extract has potential as a natural colorant because of
its pigment stability and attractive red hue. Presence of undesirable aroma
compounds could limit its applications in foods. The pungent principle of
radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced
enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...