JPH1070965A - Compound having horseradish flavor and food having horseradish taste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a compound having horseradish flavor, capable of sufficiently feeling flavor of ground horseradish, excellent in keeping quality and useful for foods having horseradish taste, etc., by including a first flavor ingredient such as α-pinene and 3-butenyl isothiocyanate. SOLUTION: This compound having horseradish flavor contains (A) one or more kinds of flavor components selected from a group comprising α-pinene, β-pinene, limonene, γ-terpinene, citral, cineole, linalool, citroneral, isocitral, sabinene, terpineolene, safrole and myrcene and (B) 3-butenyl isothiocyanate and further preferably contains (C) a compound of the formula RN=C=S (excluding the component B) such as n-butyl isothiocyanate or allyl isothiocyanate. Furthermore, a ratio of the components A/B is preferably 10<-7> to 100/1 and the component A is preferably blended in an amount of 10<-7> to 0.1wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a wasabi flavored preparation having an original flavor of the present wasabi, and a wasabi flavored food prepared by containing the wasabi flavored preparation and having the original flavor of the wasabi.

[0002]

2. Description of the Related Art Tubed pasty wasabi products and the like have conventionally been marketed as foods having a wasabi flavor.
These products were manufactured by the following method.
That is, the frozen wasabi and horseradish are thawed, their surfaces are washed and drained, and then they are pulverized with a comitrol or the like to obtain a ground wasabi paste. Next, this ground wasabi paste is mixed with A such as sorbitol.
w regulator, pH regulator such as citric acid, other coloring agents,
Additives such as fragrances and thickeners such as xanthan gum were added, and the mixture was stirred and mixed with a microspeed mixer or the like to obtain kneaded wasabi. The kneaded wasabi was filled in a synthetic resin tube and sealed to obtain a final product having storage stability, a kneaded wasabi product.

[0003]

However, conventional kneaded wasabi uses various Aw adjusters or pH adjusters in order to maintain its preservability, so that the wasabi's original flavor, especially grated The scent first felt when sniffing fresh wasabi was difficult to feel. Then, as a component having this scent, when 3-butenyl isothiocyanate contained in the wasabi was added in a specific amount, the obtained kneaded wasabi was able to sufficiently sense the scent. , The sulfur odor became stronger and the original flavor of this wasabi was still hard to be felt. An object of the present invention is to obtain a wasabi-flavored food having a scent that is first felt when sniffing freshly ground wasabi, even when 3-butenyl isothiocyanate is used. It is an object of the present invention to provide a wasabi-flavored food that does not impair the original flavor. Further, an object of the present invention is to provide various kinds of Aw in order to maintain the preservability when using the wasabi.
It is an object of the present invention to provide a wasabi-flavored food that can sufficiently sense the scent first felt when sniffing freshly grated wasabi even when a regulator or a pH regulator is used.

[0004]

The present invention provides an α-pinene,
β-pinene, limonene, γ-terpinene, citral,
Cineol, linalool, citronellal, isocitral, sabinene, terpineol, one or more first flavor components selected from the group consisting of safrole and myrcene, and a wasabi flavor mixture containing 3-butenyl isothiocyanate, Solution to the Problems Further, the present invention solves the above-mentioned problem by wasabi-flavored food containing the above-mentioned wasabi-flavored preparation.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The 3-butenyl isothiocyanate used in the present invention is contained in cruciferous plants such as wasabi, mustard, cabbage, horseradish and radish. Thus, 3-butenyl isothiocyanate can be supplied by extraction from these plants. The above extraction method can be obtained by a general method for producing a vegetable flavor. For example, there are a squeezing method, an extraction method, and a steam distillation method. Among them, the extraction method includes a method using a non-volatile solvent or a volatile solvent, a method for producing an extract that removes the solvent after extraction with a solvent, and a method of directly containing alcohol as a diluting solvent in an alcohol extract of a natural product. And the production of aromatic tinctures. The amount of 3-butenyl isothiocyanate is the first amount in the wasabi flavor preparation or the wasabi flavored food.
Is determined by the ratio with the fragrance component. The ratio of the first fragrance component of the present invention: 3-butenyl isothiocyanate is as follows:
It is good to be 10 ^{-7 to} 100: 1, preferably 10 ^-5.
The ratio is preferably 10 ^{-3 to} 1. Further, the amount of 3-butenyl isothiocyanate is preferably 0.001% to 0.5% by weight, preferably 0.01% to 0.1% by weight, based on 100% by weight of the whole wasabi-flavored food. % Should be included.

As the first fragrance component used in the present invention, α
-Pinene, β-pinene, limonene, γ-terpinene, citral, cineol, linalool, citronellal,
Isocitral, sabinene, terpineolene, safrole and myrcene. These first flavor components are components that are not originally contained in wasabi. In the present invention, by including this first flavor component in a wasabi flavored preparation or wasabi flavored food, a unique refreshing scent possessed by grated wasabi can be imparted, whereby 3-butenyl isothiocyanate can be obtained. Greased wasabi without the strong smell of sulfur when added. When the first fragrance component is used, it is particularly preferable to use any one of α-pinene, β-pinene, limonene, γ-terpinene, citral, linalool, or a mixture thereof, and more preferably, α-pinene, β -Pinene, limonene, γ
It is preferred to use either terpinene or a mixture thereof;

In a wasabi flavored preparation or in a wasabi flavored food
As described above, the amount of the first fragrance component is
Determined by the ratio to butenyl isothiocyanate
You. That is, the first fragrance component of the present invention: 3-butenyliso
The ratio of thiocyanate is 10 ^-7~ 100: 1
But preferably 10^-Five-10^-3: 1
No. In addition, the amount of the first flavor component is the whole wasabi-flavored food.
 10% in 100% by weight^-7% To 0.1% by weight
Preferably 10^-6Weight% -10^-Fiveweight%
It is good to include.

[0008] The first fragrance component used in the present invention is kosho, cardamom, ginger, shiso, nutmeg, sage,
It is found in rosemary, oregano, lemon, lemongrass, sansho, laurel, majowan, savory, celery, thyme, marjoram, lime, and orange. Thus, the first aroma component of the present invention can be provided by an extract of the above. Of course, a directly synthesized first fragrance component may be used. When provided by extracts, all of these extracts contain a first fragrance component. For this reason, by using these extracts, two or more kinds of the above-mentioned first flavor components can be added to a wasabi flavor preparation or wasabi flavored food. Of course, even if two or more first flavor components are used, or two or more extracts are used, two or more first flavor components can be added to food. In addition, among the above extracts, it is preferable to use both Kosho and Cardamom together.

When the above-mentioned extracts are used, the content of the first flavor component in the extracts varies depending on each extract. Therefore, so that the first fragrance component is in the above range,
That is, the amount of the extract is such that the ratio of the first fragrance component: 3-butenyl isothiocyanate is preferably 10 ^{-7 to} 100: 1, and more preferably 10 ^-5 to 10 ^-3 : 1. It is better to determine. Specifically, the amount of the extract containing the first fragrance component is as follows:
The content is preferably 10 ^-6 % by weight to 1.0% by weight, more preferably 10 ^-4 % by weight to 0.1% by weight.

The extract containing the first fragrance component can be obtained by a general method for producing a vegetable fragrance. These methods include squeezing, extraction, and steam distillation. Among them, the extraction method includes a method using a non-volatile solvent or a volatile solvent, a method for producing an extract that removes the solvent after extraction with a solvent, and a method of directly containing alcohol as a diluting solvent in an alcohol extract of a natural product. And the production of aromatic tinctures. It is preferable that any extract containing the first fragrance component used in the present invention be added as a steam distillate, but the method of extracting the extract is not limited to the above, and is used for other foods. Any extraction method may be used as long as it is an extract.

The present invention relates to the above-mentioned first fragrance component and 3-
A compound represented by the general formula RN = C = S excluding the 3-butenyl isothiocyanate (hereinafter simply referred to as a general formula RN) is added to a wasabi flavor preparation comprising butenyl isothiocyanate.
It is referred to as a compound represented by = C = S. ) May be included.
General formula RN = C = S that can be used in the present invention
The compound represented by is contained in cruciferous plants such as wasabi, mustard, cabbage, horseradish and radish, as well as in nastartium. Thus, compounds represented by the general formula RN = C = S can be supplied by these plants themselves and their extracts. Of course, a compound directly synthesized from the compound represented by the general formula RN = C = S may be used. In the general formula RN = C = S, R is a cyclic, linear or branched alkyl or alkenyl group substituted or unsubstituted with a phenyl group or a CH ₃ —S— group, or Represents a phenyl group or a benzyl group substituted or unsubstituted by a linear or branched alkyl group.

As the compound represented by the general formula RN = C = S used in the present invention, the alkyl group as a substituent of the alkyl group, alkenyl group and phenyl group is 1
It may have from 1 to 6 carbons. The alkenyl group preferably contains an allyl group, and is preferably an allyl group. Examples of the linear or branched alkyl or alkenyl group in which R is substituted with a phenyl group or a CH ₃ —S— group include, for example, β-phenylethyl isothiocyanate and -methylthiobutyl isothiocyanate.

The compounds represented by the general formula RN = C = S include, for example, methyl isothiocyanate, ethyl isothiocyanate, n-propyl isothiocyanate,
Isopropyl isothiocyanate, allyl isothiocyanate, n-butyl isothiocyanate, isobutyl isothiocyanate, 1-methylpropyl isothiocyanate, n-amyl isothiocyanate, isoamyl isothiocyanate, 4-pentenyl isothiocyanate,
5-hexenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, n-hexyl isothiocyanate, phenyl isothiocyanate, benzyl isothiocyanate, β-phenylethyl isothiocyanate, 6-heptenyl isothiocyanate, 4-methylthiobutyl isothiocyanate, 5- Methylthioamyl isothiocyanate, 6-methylthiohexyl isothiocyanate, 7-methylthioheptyl isothiocyanate, cyclohexyl isothiocyanate, n-heptyl isothiocyanate, n-octyl isothiocyanate, n-nonyl isothiocyanate, n-decyl isothiocyanate, n-un Decyl isothiocyanate, n
-Dodecylisothiocyanate, n-tetradecylisothiocyanate and the like.

Among the above-mentioned compounds, allyl isothiocyanate is a main component of the pungency of wasabi, and is a basic component that brings out the wasabi flavor. Therefore, it is preferable to use this allyl isothiocyanate alone or to use a mixture of allyl isothiocyanate and the above-mentioned other compounds. When a mixture of allyl isothiocyanate and the above-mentioned compound is used, it is preferable that allyl isothiocyanate be 99% by weight to 50% by weight based on 100% by weight of the mixture.

Further, among the compounds represented by the above general formula RN = C = S, n-butyl isothiocyanate, 1-methylpropyl isothiocyanate, n-amyl isothiocyanate, isoamyl isothiocyanate, 4-pentenyl isothiocyanate , 5-hexenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, n-hexyl isothiocyanate, benzyl isothiocyanate, β-phenylethyl isothiocyanate, 6-heptenyl isothiocyanate, 4-methylthiobutyl isothiocyanate, 5-methylthioamyl isothiocyanate By including thiocyanate, 6-methylthiohexyl isothiocyanate, and 7-methylthioheptyl isothiocyanate in the wasabi flavor preparation or wasabi flavored food of the present invention, It is possible to strengthen the Rioroshi fresh wasabi unique fragrance.

As described above, the amount of the compound represented by the general formula RN = C = S used in the present invention is determined by the ratio to the 3-butenyl isothiocyanate of the present invention. The ratio of the compound represented by the general formula RN = C = S: 3-butenyl isothiocyanate is preferably 0.02 to 1000: 1, and more preferably 0.1 to 50: 1. . The amount of the compound represented by the general formula RN = C = S is
Wasabi flavored food 100% by weight, 0.01% by weight
To 1% by weight, preferably 0.1% to 1% by weight.

According to the present invention, the wasabi flavor preparation comprising the above-mentioned first fragrance component and 3-butenyl isothiocyanate further contains green alcohol, green aldehyde, cucumber alcohol and cucumber aldehyde as the second flavor component. be able to. These are components that are not originally contained in wasabi. By including this second fragrance component in the wasabi flavor preparation or wasabi flavored food of the present invention, the scent initially felt when smelling freshly grated wasabi can be further enhanced. These second flavor components are preferably used as a mixture, and more preferably, a mixture of green leaf alcohol and green leaf aldehyde.

The amount of the second flavor component in the wasabi flavor preparation and in the wasabi flavored food is determined by the ratio to the 3-butenyl isothiocyanate of the present invention. Second embodiment of the present invention
The ratio of the aroma component: 3-butenyl isothiocyanate is preferably 10 ^{-8 to} 100: 1, and more preferably 1 to 10.
The ratio is preferably from 0 ^-5 to 10 ^-3 : 1. The amount of the second flavor component is 10% in 100% by weight of the whole wasabi-flavored food.
^-7 % by weight to 0.1% by weight, preferably 10 ^-6 % by weight to 10 ^-5 % by weight.

The second flavor component used in the present invention is contained in apples, cucumbers, melons, watermelons and the like.
Thus, the fragrance component of the present invention can be supplied by an extract of the above or by the synthesized fragrance component. When provided by an extract, the apple extract contains green leaf alcohol and green aldehyde, and the cucumber, melon and watermelon extracts contain green leaf alcohol, green aldehyde, cucumber alcohol and cucumber aldehyde. As described above, the extract of apple and the like contain the second fragrance component of the present invention in two.
Contains more than one species. Therefore, when these extracts are used, two or more kinds of the above-mentioned second flavor components can be added to a wasabi flavor preparation or wasabi flavored food. Of course,
Two or more second flavor components of the present invention may be used, or two or more of the above-mentioned extracts may be used.

When the above extract is used, the content of the second flavor component in the extract varies depending on each extract.
Wasabi-flavored food 100% by weight
^-6 % to 1.0% by weight, preferably 10 ^-4 % to 0.1% by weight. In addition,
The extract containing the second fragrance component of the present invention is:
In the case of apples, it is a steam distillate derived from apples,
Cucumber is a cucumber alcohol tincture, melon is a melon extract, and watermelon is a watermelon steam distillate. In addition, the extraction method of each extract is not limited to the above, and any extraction method such as the above-described extraction method may be used as long as an extract used for other foods can be obtained.

The wasabi flavor composition of the present invention comprises the above-mentioned first flavor component, 3-butenyl isothiocyanate, and a compound represented by the general formula RN = C = S, which may optionally be contained, and a second flavor component. It can be obtained by mixing the odor component with the above-mentioned amount. A wasabi flavored food is obtained by blending the wasabi flavored preparation with a food, that is, by preparing a food containing the wasabi flavored preparation. As wasabi-flavored foods, wasabi and powdered wasabi containing wasabi as a main component, and foods using wasabi as a seasoning additive, such as wasabi pickles, wasabi dressing, sashimi sauce, wasabi containing mayonnaise, wasabi rice cracker, wasabi sprinkle, wasabi sprinkle, wasabi Examples include ice cream, frozen wasabi, and wasabi cream.

The above wasabi-flavored food can be produced as follows. As an example, a kneaded wasabi product will be described. Twenty to fifty parts by weight of the frozen wasabi and horseradish are thawed, the surface is washed, the attached water is cut off, and the ground wasabi is crushed with a comitrol or the like to obtain a ground wasabi paste. 40 parts by weight to 70 parts by weight of an Aw adjuster such as sorbitol, 0.4 parts by weight to 1.0 parts by weight of a pH adjuster such as citric acid,
0.001 parts by weight of a coloring agent, for example, gardenia.
0 parts by weight, 0.001 part by weight to 1 part by weight of a thickener such as xanthan gum, 1.0 part by weight to 30 parts by weight of rapeseed oil as vegetable oil and fat, and 0.001 part by weight of 3-butenyl isothiocyanate 0.5 parts by weight and 10 ^-7 parts by weight to 0.1 parts by weight of the first fragrance component, and optionally 0.01 parts by weight of a compound represented by the general formula RN = C = S
1.0 part by weight, a wasabi flavor preparation which may contain 10 ^-7 parts by weight to 0.1 part by weight of the second fragrance component is added so that the total becomes 100 parts by weight, and then the micro speed The mixture is stirred and mixed by a mixer to obtain a kneaded wasabi product. Wasabi-flavored food such as wasabi-senbei and wasabi ice cream can be obtained by adding the wasabi-flavored preparation to the above-described amounts to rice crackers and ice-cream, respectively.

[0023]

According to the present invention, even if 3-butenyl isothiocyanate is used in order to obtain a wasabi-flavored food having a scent that is first felt when sniffing freshly ground grated wasabi. In addition, it is possible to provide a wasabi-flavored food without impairing the original flavor of the wasabi. Furthermore, according to the present invention, in order to maintain the preservability when using the wasabi, even when using various Aw adjusters or pH adjusters, when sniffing freshly grated wasabi The present wasabi-flavored food can be provided so that the scent initially felt can be sufficiently felt. The following examples further illustrate the present invention.

[0024]

Example 1 To 99.99 parts by weight of 3-butenyl isothiocyanate obtained from mustard, 0.01 part by weight of α-pinene obtained from pepper was added to obtain a wasabi flavor preparation of the present invention. This wasabi flavored product has a refreshing scent as a residual scent peculiar to grated wasabi, and a scent that is first felt when smelling freshly grated wasabi, 3-butenyl isothiocyanate The smell of sulfur was not felt at all. Note that instead of α-pinene, β-pinene, limonene, and γ in the same amount as α-pinene were used.
-Three wasabi flavor preparations, each containing terpin, were prepared. Similarly to the above, these three wasabi flavored preparations also had a refreshing scent as a residual scent peculiar to grated wasabi and a scent that was first felt when smelling freshly grated wasabi. .

[0025]

Example 2 To 99.89 parts by weight of 3-butenyl isothiocyanate obtained from mustard were added 0.01 parts by weight of steam distillate of Kosho and 0.001 parts of steam distillate of cardamom.
Parts by weight were added to obtain a wasabi flavor preparation of the present invention.
This wasabi flavored product had a refreshing scent as a residual scent peculiar to grated wasabi and a scent that was first felt when smelling freshly grated wasabi.

[0026]

Example 3 To 20 parts by weight of 3-butenyl isothiocyanate obtained from mustard was added 0.1% of α-pinene obtained from pepper.
01 parts by weight, allyl isothiocyanate 79.9
9 parts by weight were added to obtain a wasabi flavored composition of the present invention. This wasabi flavored product has a refreshing scent as a residual scent peculiar to grated wasabi, and a scent that is first felt when smelling freshly grated wasabi,
Furthermore, the pungency inherent in wasabi was fully felt. In addition, instead of α-pinene, three wasabi flavor preparations each containing β-pinene, limonene and γ-terpine in the same amounts as α-pinene were prepared. Similarly to the above, these three wasabi flavored preparations also had a refreshing scent as a residual scent peculiar to grated wasabi and a scent that was first felt when smelling freshly grated wasabi. .

[0027]

Example 4 To 50 parts by weight of 3-butenyl isothiocyanate obtained from mustard was added 0.1% of α-pinene obtained from pepper.
01 parts by weight and further 49.99 parts by weight of 6-methylthiohexyl isothiocyanate were added to obtain a wasabi flavor preparation of the present invention. This wasabi-flavored preparation has a refreshing scent as a residual scent peculiar to grated wasabi, a scent that is first felt when sniffing freshly grated wasabi, and a blushy scent of wasabi is fully felt Was something. In addition, instead of α-pinene, three wasabi flavor preparations each containing β-pinene, limonene and γ-terpine in the same amounts as α-pinene were prepared. Similarly to the above, these three wasabi flavored preparations also had a refreshing scent as a residual scent peculiar to grated wasabi and a scent that was first felt when smelling freshly grated wasabi. .

[0028]

Example 5 To 25 parts by weight of 3-butenyl isothiocyanate obtained from mustard was added 0.1% of α-pinene obtained from pepper.
01 parts by weight, allyl isothiocyanate 50 parts by weight, 6-methylthiohexyl isothiocyanate 2
4.98 parts by weight and 0.01 parts by weight of cucumber aldehyde were added to obtain a wasabi flavored preparation of the present invention. This wasabi flavored mixture has a refreshing scent as a residual scent peculiar to grated wasabi, and the scent first felt when smelling freshly grated wasabi is strongly felt. The pungent and bluish scent was fully felt. In addition, instead of α-pinene,
Three wasabi flavor preparations were prepared, each containing the same amounts of β-pinene, limonene and γ-terpine as pinene.
Similarly to the above, these three wasabi flavored preparations also had a refreshing scent as a residual scent peculiar to grated wasabi and a scent that was first felt when smelling freshly grated wasabi. .

[0029]

Example 6 A kneaded wasabi serving as a base was prepared in the amounts shown in Table 1. In other words, the wasabi roots consisting of frozen wasabi and horseradish, 30.0 g
A part by weight was pulverized by a Comitrol to obtain a pulverized wasabi paste. 50.0 parts by weight of sorbitol, 5 parts by weight of cellulose, 0.6 parts by weight of citric acid, 0.5 parts by weight of colorant, 0.1 parts by weight of xanthan gum, and 0.1 parts by weight of vegetable oil 9.5 parts by weight of oilseed rapeseed oil was added to obtain a wasabi serving as a base. 0.1 parts by weight of 3-butenyl isothiocyanate was added to the wasabi as the base and a) to
m) or a wasabi flavor preparation containing any one of the first flavor components, or an extract containing 0.1 part by weight of 3-butenyl isothiocyanate and the first flavor component described in Table-2 n) A wasabi flavored preparation containing any one of the extracts from y) to y) is added to adjust the amount of kneaded wasabi as a base to make the whole 100 parts by weight, followed by stirring and mixing with a micro speed mixer. Then, a kneaded wasabi product was obtained. These kneaded wasabi products had a fresh scent as a residual scent peculiar to grated wasabi, as well as a scent initially felt when smelling freshly grated wasabi.

[0030]

Example 7 A wasabi product was obtained by the same steps as in Example 6. To the wasabi product, 0.05 part by weight of 3-butenyl isothiocyanate and a mixture of the first scent component or the extract containing the first scent component shown in Table 2 were mixed with 0.4 parts of allyl isothiocyanate. Parts by weight, 0.05 part by weight of 6-methylthiohexyl isothiocyanate, and a wasabi flavor mixture to which a second flavor component described in Table 3 or an extract containing the second flavor component was added. All of the obtained wasabi products had a refreshing scent as the remaining scent peculiar to the grated wasabi, and also had a sufficient scent first felt when smelling the freshly grated wasabi. .

[0031]

[Table 1]

[0032]

Table 2 First fragrance component or extract First fragrance component or extract Part by weight a) α-pinene 0.00001 b) β-pinene 0.00001 c) limonene 0.00001 d) γ -Terpinene 0.00001 e) citral 0.00001 f) cineol 0.00001 g) linalool 0.00001 h) citronellal 0.00001 i) isocitral 0.00001 j) savinene 0.00001 k) terpineolene 0.00001 l) Safrole 0.00001 m) myrcene 0.00001 n) kosho (steam distillate) 0.01 o) cardamom (steam distillate) 0.01 p) ginger (steam distillate) 0.01 q) perilla (steam distillate) ) 0.01 r) Nutmeg (steam distillate) 0.01 s) Sage (steam Distillate) 0.01 t) rosemary (steam distillate) 0.01 u) oregano (steam distillate) 0.01 v) lemon (steam distillate) 0.01 w) lemongrass (steam distillate) 0 .01 x) Sansho (steam distillate) 0.01 y) Laurel (steam distillate) 0.01

[0033]

Table 3 Second fragrance component or extract Second fragrance component or extract Part by weight a) Green leaf alcohol 0.00001 b) Cucumber alcohol 0.00001 c) Cucumberaldehyde 0.00001 d) Cucumberaldehyde 0.00001 e) Steam distillate of apple origin 0.001 f) Alcohol tincture of cucumber 0.001 g) Melon extract 0.001 h) Steam distillate of watermelon 0.001

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification number Agency reference number FI Technical display location A23L 1/19 A23L 1/19 1/22 1/22 D 1/221 1/221 D 1/24 1/24 A 1/48 1/48

Claims (11)

[Claims] 1. α-pinene, β-pinene, limonene, γ
-Terpinene, citral, cineole, linalool,
A wasabi flavor preparation comprising at least one first flavor component selected from the group consisting of citronellal, isocitrale, sabinene, terpineolene, safrole, and myrcene, and 3-butenyl isothiocyanate. 2. The wasabi flavor preparation according to claim 1, further comprising at least one compound (excluding 3-butenyl isothiocyanate) represented by the general formula RN = C = S. 3. The wasabi flavored preparation according to claim 2, wherein the compound represented by the general formula RN = C = S contains allyl isothiocyanate as a main component. 4. A compound represented by the general formula RN = C = S, wherein n-butyl isothiocyanate, 1-methylpropyl isothiocyanate, n-amyl isothiocyanate, isoamyl isothiocyanate, 4-pentenyl isothiocyanate, Hexenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, n-
Hexyl isothiocyanate, benzyl isothiocyanate, β-phenylethyl isothiocyanate, 6-heptenyl isothiocyanate, 4-methylthiobutyl isothiocyanate, 5-methylthioamyl isothiocyanate, 6-methylthiohexyl isothiocyanate,
The wasabi flavor preparation according to claim 2, which is one or more compounds selected from the group consisting of and 7-methylthioheptyl isothiocyanate. 5. The wasabi flavored preparation according to claim 4, further comprising allyl isothiocyanate. 6. The method according to claim 1, further comprising one or more second flavor components selected from the group consisting of green leaf alcohol, green leaf aldehyde, cucumber alcohol, and cucumber aldehyde. A wasabi flavor preparation according to the item. 7. The first fragrant ingredient is kosho, cardamom, ginger, perilla, nutmeg, sage, rosemary, oregano, lemon, lemongrass, sansho, laurel, majowan, savory, celery, thyme, marjoram, lime, 1 selected from orange and orange extract
The wasabi flavor preparation according to any one of claims 1 to 6, which is contained as an extract of at least one species. 8. The wasabi flavor mixture according to claim 1, wherein the ratio of the first flavor component: 3-butenyl isothiocyanate is in the range of 10 ^{-7 to} 100: 1. Goods. 9. A wasabi-flavored food containing the wasabi-flavored preparation according to any one of claims 1 to 8. 10. The wasabi-flavored food according to claim 9, wherein the first flavor component is contained in the food at a ratio of 10 ^-7 % by weight to 0.1% by weight. 11. The wasabi-flavored food according to claim 9, wherein the extract according to claim 7 is contained in the food at a ratio of 10 ^-6 % by weight to 1.0% by weight.