Translations:Mustard oil/10/en: Difference between revisions
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==Essential oil== | ==Essential oil== | ||
The pungency of the [[Mustard (condiment)|condiment mustard]] results when ground mustard seeds are mixed with [[water]], [[vinegar]], or other liquid (or even when chewed). Under these conditions, 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]]'') produces [[allyl isothiocyanate]]. By [[distillation]] one can produce a very sharp-tasting [[essential oil]], sometimes called ''volatile oil of mustard'', containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the [[TRPA1]] ion channel in sensory neurons. White mustard (''[[Brassica hirta]]'') does not yield ''allyl'' isothiocyanate, but the milder [[4-Hydroxybenzyl isothiocyanate]] degraded from [[sinalbin]] rather than [[sinigrin]]. | The pungency of the [[Mustard (condiment)|condiment mustard]] results when ground mustard seeds are mixed with [[water]], [[vinegar]], or other liquid (or even when chewed). Under these conditions, 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]]'') produces [[allyl isothiocyanate]]. By [[distillation]] one can produce a very sharp-tasting [[essential oil]], sometimes called ''volatile oil of mustard'', containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the [[TRPA1]] ion channel in sensory neurons. White mustard (''[[Brassica hirta]]'') does not yield ''allyl'' isothiocyanate, but the milder [[4-Hydroxybenzyl isothiocyanate]] degraded from [[sinalbin]] rather than [[sinigrin]]. | ||
Latest revision as of 20:39, 13 June 2025
Essential oil
The pungency of the condiment mustard results when ground mustard seeds are mixed with water, vinegar, or other liquid (or even when chewed). Under these conditions, 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) produces allyl isothiocyanate. By distillation one can produce a very sharp-tasting essential oil, sometimes called volatile oil of mustard, containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the TRPA1 ion channel in sensory neurons. White mustard (Brassica hirta) does not yield allyl isothiocyanate, but the milder 4-Hydroxybenzyl isothiocyanate degraded from sinalbin rather than sinigrin.