Linked from

The 9 pages that link to Allyl isothiocyanate, each with the reason it gives.

• CapsaicinCompared with: It causes sharp irritation through a different principal sensory channel.

• MustardBroader topic: This reaction product gives many mustards their nose-clearing bite.

• TRPA1Broader topic: It is a classic TRPA1 activator and helps explain the sharp burn of mustard and wasabi.

• WasabiBroader topic: It supplies much of freshly grated wasabi’s nasal sting.

• HorseradishBroader topic: It gives freshly grated horseradish much of its sharp, nose-tingling heat.

• PiperineCompared with: It produces a sharp, volatile pungency unlike pepper’s piperine-driven burn.

• Mustard oilBroader topic: It is the principal pungent compound in many mustard varieties.

• PungencyBroader topic: Its vapors can produce a sharp, fleeting sensation in the nose.

• Mustard plantBroader topic: It gives many brown and black mustards their sharp heat and aroma.