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The Universal Hotness, Part 1: Allyl Isothiocyanate

By: Michael Zviely, CIC
Posted: September 23, 2011, from the October 2011 issue of P&F magazine.

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Allys isothiocyanate (FEMA# 2034, CAS# 57-06-7; mustard oil) is a colorless oil that is responsible for the pungent taste of mustard, horseradish and wasabi. It is found in mustard, horseradish, cabbage, sauerkraut, milk, beans, cauliflower, and Brussels sprouts. It has a stinging, sulfuric, mustard odor and pungent, sharp, characteristic mustardlike flavor; on dilution it possesses a vegetable note.

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