Vasabi

Wasabi (Eutrema japonicum, formerly Wasabia japonica, Brassicaceae) is the Japanese rhizomatous brassica whose freshly grated paste is the green-hot condiment of nigiri and sashimi. Its heat comes not from capsaicin (no relationship to chilli) but from allyl isothiocyanate (CAS 57-06-7, C₄H₅NS) [A] and a small family of related isothiocyanates released when the cells are crushed. The compound is volatile and the heat is therefore nasal rather than tongue-burning, and it fades within minutes — the experience that Pierre describes as 'sharp, nasal-clearing, and hot — but the heat evaporates as fast as it arrives.'

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In perfumery

Wasabi has no commercial perfumery extract. Allyl isothiocyanate at perfumery concentrations would be a powerful irritant; the molecule is technically a riot-control agent at higher exposure. The 'wasabi' note in fragrance is therefore a reference accord built from trace pyridine derivatives, isothiocyanate-evoking sulphur-containing molecules, and a green-leaf top from cis-3-hexenol. The accord is rare in fine fragrance — more common in fashion-house novelty compositions than in serious perfumery.

Sources & Notes

[A] PubChem CID 5971 — allyl isothiocyanate (the wasabi/mustard/horseradish 'heat' compound), CAS 57-06-7, C₄H₅NS. pubchem.ncbi.nlm.nih.gov/compound/5971.