The characteristic sting of authentic wasabi is derived from volatile oils known as isothiocyanates, or ITCs. This contrasts sharply with the lingering burn caused by capsaicin, the chemical compound found in chili peppers. While glucosinolates are precursor compounds present in the root, they must be acted upon by the enzyme myrosinase to generate the final, active ITCs that provide the pungent heat. Therefore, the ITCs themselves are the immediate source of the sensation.
by hakkikonu