Everything about Allyl Isothiocyanate totally explained
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Allyl isothiocyanate is the chemical compound responsible for the pungent taste of
mustard,
horseradish and
wasabi. It is a colorless to pale yellow liquid that's slightly soluble in water, but well soluble in most organic solvents.
Allyl isothiocyanate itself doesn't occur in the
mustard seed. Instead, when ground mustard seeds are mixed with water, vinegar, or other liquids or when they're chewed, a chemical reaction between the
enzyme myrosinase and a
glucosinolate known as
sinigrin from the seeds of black mustard (
Brassica nigra) or brown Indian mustard (
Brassica juncea) leads to the production of allyl isothiocyanate.
Allyl isothiocyanate serves the plant as a defense against
herbivores; since it's harmful to the plant itself, it's stored in the harmless form of the glucosinolate, separate from the myrosinase enzyme. When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal.
Allyl isothiocyanate can also be liberated by heating during
distillation. The product obtained in this fashion is known as
volatile oil of mustard and is usually around 92% pure. It is used principally as a
flavoring agent in a variety of foods.
Allyl isothiocyanate can also be produced synthetically, by the reaction of
allyl iodide and
potassium thiocyanate. The product obtained in this fashion is sometimes known as
synthetic mustard oil.
Synthetic allyl isothiocyanate is used as an
insecticide, as an
animal repellent, to
denature alcohol, and as a
topical anesthetic. It is also highly
antibacterial, and can also help combat mold growth.
Further Information
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