Extremely pungent, lachrymatory mustard-oil character — the eye-watering, nose-burning bite of freshly grated horseradish or hot mustard. Sharp sulfurous-green top with a biting, almost painful sting; nearly impossible to smell in isolation without dilution.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 51.
Colorless mobile liquid.
Slightly soluble in water, miscible with alcohol and flavor materials.
Extremely penetrating, pungent and stinging odor. This chemical is a powerful lachrymator, and inhalation of its vapors may cause serious damage to human lungs.
Used quite extensively in flavor compositions, particularly along with vinegar (pickled products). Also in meat and spice flavors. Concentration in pickled products may be as high as 80 ppm.
Produced from Allyl iodide and Potassium sulfo-cyanide. This chemical is the chief component of the volatile oil of black Mustard seed, and can be isolated by enzymatic breakdown of the glycoside in the seed.