Mustard, Horseradish

Mustard, horseradish, broccoli, cabbage, arugula Allyl isothiocyanate... 

The brassicas of importance as foods include turnips, rutabagas, mustards, and the cole crops — cabbage, broccoli, cauliflower, and brussels sprouts. The production of isothiocyanates in brassicas is via an enzymatic reaction on specific glycosides. Some of the isothiocyanates, especially allylthiocyanate, are highly pungent and are mainly responsible for the odors of brown mustard, horseradish, cabbage, and other crucifers. Any process that destroys or inactivates enzymes in these plants will cause decreases in aroma production, resulting in a less distinctive flavor. This is usually the case when brassica foodstuffs are commercially preserved. 

Only tentatively identified in roasted coffee by Vitzthum and Werkhoff (1974a,b). It has been found in a heated cysteine/glucose model system (Sheldon et al. 1986). It can be prepared according to the procedure described by Kurkjy and Brown (1952). It has a burnt, meaty, mustard, horseradish flavor (Chemisis, 1975). 

Sulfur occurs in organic substances, e.g., eggs, hair, wool, albumin, garlic, mustard, horseradish. 

Sinignn (an S glycoside contributes to the characteristic flavor of mustard and horseradish)... 

Often smell of garlic, horseradish, and/or mustard on body. Oily droplets on skin from ambient sources. Urine thiodiglycol. Tissue biopsy (USAMRICD). 

Sinigrin Allyl Black mustard Brassica nigra), horseradish (Amoracia rusticana)... 

Pure vesicants have little or no odor. However impurities can give them an easily detectable and identifiable smell. The odor of sulfur vesicants has been described as similar to garlic, horseradish, onions, or mustard. The odor of nitrogen vesicants has been described as fishy, fruity, musty, or even soap-like. 

Pale amber solid. Pure material has little or no odor otherwise has an odor similar to garlic or horseradish. Also found as an impurity in Sulfur mustard (C03-A001). 

Clinical signs and symptoms from mustard (H/HD) are not apparent until hours later skin blisters might not appear for up to twenty-four hours, but tissue damage occurs within two minutes. If decontamination is not done within the first two minutes after exposure, nothing can be done to prevent a mustard injury. Since mustard (H/HD) can be detected by human beings by smell in concentrations of 0.6 to 1.0 mg/m3 as a garlic, horseradish, or mustard odor an alert person will most likely smell the mustard vapor before encountering the liquid. 

Thioether. Mustard agent received its name because of garlic, horseradish, or mustard odor that can be detected by smell. The human nose can detect mustard (H, HD) in concentrations of 0.6 to 1.0 mg/m3. It must be understood that until recently, the U.S. military had no automatic vapor/liquid detection capability. Therefore, alert soldiers would most likely smell the agent vapor before encountering the liquid (after release, H or HD appears as a thick, colorless or pale yellow liquid HL, or mustard/lewisite mixture, appears as a dark oily cloud that can be detected visually). 

FORM - Transparent amber oily liquid. Odor resembles horseradish or mustard (hence the name). Solidifies at 14C. (MW-159.08). 

Pungent components produce a hot sensation on the tongue or at the back of the throat. The most important species of this group are capsicum, ginger, pepper (black and white), mustard and horseradish. 

Isothiocyanates Induce production of protective enzymes Horseradish, mustard, radishes... 

---