Assertion: horseradish's root | /r/HasProperty | cut
Facets:
Source sentences:
text: When the root is cut or grated, horseradish’s natural chemicals are acted on by enzymes, thus developing its characteristic pungent odor and flavor.
text: Hot compounds are released when the root is cut, or by chewing the root, which activates an enzyme action.
text: When the root is cut, it is grated and preserved in salt and vinegar.
text: When the roots are cut or grated, a glucosinolate (sinigrin) present in the juices from the damaged cells is degraded by the enzyme myrosinase into a mustard oil (allyl isothiocyanate).
text: The release of these properties only occurs when the root is cut or bruised, an unbroken root has no smell….