Extremely pungent, eye-watering sulfurous sharpness dominated by allyl isothiocyanate — hot, mustard-horseradish bite with a green, acrid edge. Fades to a more subdued spicy-green note but remains aggressive throughout.AI · claude-opus-4-7
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Perfume and Flavor Materials of Natural Origin, page 266.
Mustard Oil is a water-white to pale yellow, mobile liquid of extremely sharp, acrylic, irritating odor, and of lachrymatory effect.
Mustard Oil is soluble in water when triturated with it.
The odor is sharp, acrylic, lachrymatory.
The flavor effect of German Prepared Mustard is different, richer than that of a plain water-trituration.
The oil is definitely not recommended for use in perfumery, although traces can have quite interesting effects in the most unusual perfume bases, e.g. violet, geranium, hyacinth, etc.
Table mustard made with 'Russian' mustard is considerably more pungent than that from ordinary black mustard seed.
Mustard Oil is produced by steam-and-water distillation of the enzymatically hydrolyzed suspension of comminuted press-cakes of black mustard seed in warm water.
Restricted IFRA-standard materials typically present in this NCS at the listed concentrations.
| Constituent | CAS | Typical % |
|---|---|---|
| ALLYL ISOTHIOCYANATE | 57-06-7 | 61.5% |