Volatile flavour components of watercress

Abstract

Abstract Using previously reported methods of sample preparation an essence of watercress was obtained which proved to contain only four major components. All are glucosinolate degradation products with 3‐phenylpropionitrile the major compound, although the related 2‐phenylethyl isothiocyanate is most important in flavour terms. The other compounds obtained are long chain ω‐methylthioalkyl nitriles.