Wasabi

The unique taste and smell of wasabi is the result of the formation of volatile compounds called isothiocyanates. They are formed when the cells of the plant are ruptured during grating or cutting. Wasabi’s pungency is lost during prolonged exposure to air, which is why it often grated immediately prior to serving.

Source: Petruzzello, M. Wasabi. Britannica. https://www.britannica.com/topic/wasabi (accessed 2025-03-13).