date:Apr 15, 2013
glucosides are enzymatically converted to isothiocyanates by myrosinase. It is the isothiocyanates that deliver the characteristic flavor of mustard.
The fierce pungency and strong aroma of brown and oriental seeds comes from the volatile oil, allyl isothiocyanante (AIT). AIT is stable, maintaining the spiciness of brown mustards well after manufacture. Yellow mustard loses its mild pungency quickly, as the formed p-hydroxylbenzyl significantly dissipates after only a couple of weeks. (To prese