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Fig. 5 | Journal of Ethnic Foods

Fig. 5

From: Nationwide distribution of Kyo-yasai (heirloom vegetables in Kyoto) and the advantages of traditional farming methods with importance of ‘Syun’: a case of mizuna

Fig. 5

Fragrant ingredients in mizuna: A GC-EI-MS (SIM mode), integration of selected ion intensity (m/z 113 for 10.0–13.0 min in BUITC, 131 for 19.0–21.5 min in PEN, 163 for 25.0–27.5 min in PEITC) were recorded. The capillary column in GC was DB-5 (25 m × 0.2 mm, 0.33 μm film thickness). The column oven temperature was held at 60 °C for 5 min and was then increased to 250 °C at the rate of 5 °C/min; B Chemical structure of compounds 1–3. BUITC: 3-butenyl isothiocyanate, PEN: 3-phenylpropionitrile, PEITC: phenylethyl isothiocyanate

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