Why does radish have a strange smell

The strange smell of radish mainly comes from volatile compounds such as glucosinolates and isothiocyanates, which are released through enzymatic reactions during chewing or cutting, forming a special odor. The odor differences of different varieties of radish are related to factors such as sulfide content, planting environment, and storage conditions.

1. Sulfide metabolism

Radish contains glucosinolates that are hydrolyzed by myrosinase to produce isothiocyanates and thiocyanates. These compounds have a stimulating odor characteristic, especially in high concentrations in white and green radishes. Brassicaceae plants commonly contain defensive chemicals that can help them resist pests and diseases.

2. Variety Differences

Small varieties such as cherry and radish have a lighter odor, while winter harvested Shawo radish has a more pronounced spicy flavor. Red skinned radish, due to its high anthocyanin content, partially masks the odor of sulfides. Wild varieties usually have a stronger odor than cultivated varieties, which is the result of artificially reducing irritating components during the long-term breeding process.

3. Effects of Growth Environment

Drought stress can promote the accumulation of more sulfides in carrots as a stress response, and carrots grown in soil with excessive sulfur fertilizer have a stronger odor. Carrots grown in high-altitude areas with large temperature differences between day and night often have higher activity in synthesizing volatile substances than those grown in plain areas.

4. Storage Changes

Low temperature storage slows down sulfide conversion, while damaged radish tissue accelerates enzymatic hydrolysis reactions. When the radish is cut open after refrigeration, the odor is stronger than when it is freshly harvested. Due to the low temperature, the integrity of the cell membrane changes, and the enzyme comes into more complete contact with the substrate.

5. Eating suggestions

Quick blanching can inactivate myrosinase and reduce odor release, while pairing with oily foods can reduce the irritation of volatile substances. Fermented pickled radish undergoes microbial metabolism that converts some sulfides, resulting in a softer odor. The special odor substance of radish actually has antioxidant and anti-cancer potential, and moderate intake is beneficial to health. When cooking, salt can be used to marinate for a moment and squeeze out the juice, or a small amount of white sugar can be added to neutralize the spiciness. Choosing radishes with smooth skin and solid weight usually has a better flavor, and radishes harvested in spring have a lighter odor than those stored for winter. If you are particularly sensitive to odors, you can choose to replace them with root vegetables of the Umbelliferae family such as carrots.