Allyl isothiocyanate

Allyl isothiocyanate is a volatile organosulfur compound with a sharp, pungent flavor found in mustard, horseradish, and wasabi. Plants produce it when enzymes break down glucosinolates.

Sinigrin: A glucosinolate found in mustard seeds and other plants that yields allyl isothiocyanate when hydrolyzed. This precursor releases allyl isothiocyanate when plant tissue is crushed and hydrated.
Mustard: A condiment and seed-derived food ingredient whose pungency can arise from allyl isothiocyanate. Mustard seeds release the compound when crushed and mixed with water.
Isothiocyanate: An organic functional group containing the sequence R–N=C=S. Allyl isothiocyanate is a specific member of this chemical family.
Capsaicin: The pungent compound in chili peppers that activates heat-sensitive sensory pathways. Unlike allyl isothiocyanate, capsaicin is relatively nonvolatile and produces lingering oral heat.
Myrosinase: A plant enzyme that hydrolyzes glucosinolates into reactive products, including isothiocyanates. It catalyzes the reaction that generates allyl isothiocyanate from sinigrin.
Horseradish: A pungent root condiment whose sharp aroma and heat come largely from allyl isothiocyanate. Its freshly grated root produces the compound through glucosinolate breakdown.
Allyl group: A three-carbon substituent with the structure CH₂=CH–CH₂–. The allyl group is attached to the isothiocyanate group in this molecule.
Piperine: The pungent alkaloid responsible for much of black pepper’s characteristic heat. It gives pepper its bite through a different molecular structure and sensory profile.
Glucosinolate: A family of sulfur- and nitrogen-containing plant compounds that can produce pungent breakdown products. Allyl isothiocyanate is one product of glucosinolate breakdown.
Wasabi: A pungent condiment made from the rhizome of Wasabia japonica, with heat partly due to allyl isothiocyanate. Its characteristic sharpness includes the same volatile irritant found in mustard.

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