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Culinary Science Museum

AITC and wasabi pungency

The guide explains how rhizome grating and the enzyme system relate to volatile isothiocyanates, particularly AITC. It does not turn pungency into a health promise or food-safety control.

2 sources Guide Updated
AITC and wasabi pungency

Five lenses on the subject

Scientific and molecular

Variation is central to the explanation rather than a footnote.

What is known and measured

Scientific and molecular Peer-reviewed context

Research shows genetic and seasonal variation in wasabi isothiocyanate composition, so a fixed AITC concentration must not be assigned to a rhizome without measurement. [1]

Scientific and molecular Peer-reviewed context

When wasabi tissue is disrupted, its enzyme system converts glucosinolates into isothiocyanates. This is a mechanism explanation, not a concentration measurement for a product or lot. [1]

Ways to explore

Explore the topic

Molecule

Allyl isothiocyanate, AITC

AITC is a volatile compound contributing to characteristic pungency after wasabi tissue is disrupted. Concentrations vary, so the explanation focuses on the mechanism rather than assigning one generic number to every product.

Allyl isothiocyanate, AITC

What is known and measured

Scientific and molecular Peer-reviewed context

AITC and related compounds vary among genotypes, plant organs and seasonal conditions. [1]

Parent topic AITC and wasabi pungency Part of Fresh wasabi rhizome Recommended next Dutch-grown fresh wasabi, 50 to 60 g

Sources and citations

  1. Breeding Science, Genetic and seasonal variation of isothiocyanates in wasabi.

    Peer-reviewed paper · 2023-10-17 · retrieved 2026-08-05

    Open source
Parent topic Japanese food science Explore subtopic Allyl isothiocyanate, AITC References Fresh wasabi rhizome References Wasabi grater Recommended next Washoku, Japanese dietary culture Recommended next Dutch-grown fresh wasabi, 50 to 60 g

Sources and citations

  1. Breeding Science, Genetic and seasonal variation of isothiocyanates in wasabi.

    Peer-reviewed paper · 2023-10-17 · retrieved 2026-08-05

    Open source

  2. Yamamoto Foods Co., Ltd., Hagane-zame wasabi grater specifications.

    Official business source · retrieved 2026-08-06

    Open source