Horseradish: Horseradish contains Isothiocyanate that can produce a unique odour.
Also worth noting is the presence of antioxidants, including Isothiocyanates.
Allyl Isothiocyanate is also responsible for the pungent taste of horseradish and wasabi.
White mustard(Brassica hirta) does not yield allyl Isothiocyanate, but a different and milder Isothiocyanate.
Isothiocyanates activate liver enzymes and
remove cancer causing substances before they cause any damage to the body.
Because of the contained allyl Isothiocyanate, this type of mustard oil is toxic
and irritates the skin and mucous membranes.
The CAS number of this type of mustard oil is 8007-40-7,
and the CAS number of pure allyl Isothiocyanate is 57-06-7.
By distillation one can produce a very sharp-tasting essential oil, sometimes called volatile oil of mustard,
containing more than 92% allyl Isothiocyanate.
Their peppery taste is attributed to a
special group of sulfur-containing compounds called Isothiocyanates, which have been linked to many health benefits.
Allyl Isothiocyanate serves the plant as a defense against herbivores; since it is harmful
to the plant itself, it is stored in the harmless form of the glucosinolate, separate from the myrosinase enzyme.