Q.14
Pungency in mustard oil is due to
EXPLANATION
Soil Science, Plant Nutrition & Reclamation
- Allyl isothiocyanate: The volatile sulfur-containing organic compound responsible for the characteristic pungent smell and biting taste of mustard oil. It is formed when the glucosinolate sinigrin undergoes enzymatic hydrolysis by myrosinase upon cellular crushing. (Correct answer)
- Amino acids: Nitrogenous organic compounds that serve as the building blocks of proteins and do not impart volatile pungency.
- Erucic acid: A long-chain monounsaturated fatty acid (C22:1) present in mustard seed triglycerides that affects nutritional oil quality, not volatile aroma.
- Oxalic acid: An organic dicarboxylic acid found in leafy greens like spinach that acts as an antinutrient, unrelated to mustard pungency.
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