Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Chemical compound
Allyl isothiocyanate (AITC) is a naturally occurring unsaturated isothiocyanate. The colorless oil is responsible for the pungent taste of cruciferous vegetables such as mustard, radish, horseradish, and wasabi. This pungency and the lachrymatory effect of AITC are mediated through the TRPA1 and TRPV1 ion channels.[1][2][3] It is slightly soluble in water, but more soluble in most organic solvents.[4]
^Everaerts, W.; Gees, M.; Alpizar, Y. A.; Farre, R.; Leten, C.; Apetrei, A.; Dewachter, I.; van Leuven, F.; Vennekens, R. (2011). "The Capsaicin Receptor TRPV1 is a Crucial Mediator of the Noxious Effects of Mustard Oil". Current Biology. 21 (4): 316–321. Bibcode:2011CBio...21..316E. doi:10.1016/j.cub.2011.01.031. PMID 21315593. S2CID 13151479.
^Brône, B.; Peeters, P. J.; Marrannes, R.; Mercken, M.; Nuydens, R.; Meert, T.; Gijsen, H. J. (2008). "Tear gasses CN, CR, and CS are potent activators of the human TRPA1 receptor". Toxicology and Applied Pharmacology. 231 (2): 150–156. doi:10.1016/j.taap.2008.04.005. PMID 18501939.
^Ryckmans, T.; Aubdool, A. A.; Bodkin, J. V.; Cox, P.; Brain, S. D.; Dupont, T.; Fairman, E.; Hashizume, Y.; Ishii, N.; et al. (2011). "Design and Pharmacological Evaluation of PF-4840154, a Non-Electrophilic Reference Agonist of the TrpA1 Channel". Bioorganic & Medicinal Chemistry Letters. 21 (16): 4857–4859. doi:10.1016/j.bmcl.2011.06.035. PMID 21741838.
^Romanowski, F.; Klenk, H. "Thiocyanates and Isothiocyanates, Organic". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a26_749. ISBN 978-3527306732.
and 29 Related for: Allyl isothiocyanate information
Allylisothiocyanate (AITC) is a naturally occurring unsaturated isothiocyanate. The colorless oil is responsible for the pungent taste of cruciferous...
Many isothiocyanates from plants are produced by enzymatic conversion of metabolites called glucosinolates. A prominent natural isothiocyanate is allyl isothiocyanate...
within the plant cells digest sinigrin (a glucosinolate) to produce allylisothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses...
not yield allylisothiocyanate, but the milder 4-Hydroxybenzyl isothiocyanate degraded from sinalbin rather than sinigrin. Allylisothiocyanate serves the...
its initial pungency is the volatile compound allylisothiocyanate, which is produced by hydrolysis of allyl glucosinolate, a natural thioglucoside (conjugates...
of allyl chloride is converted to epichlorohydrin. Other commercially significant derivatives include allyl alcohol, allylamine, allylisothiocyanate (synthetic...
responsible for pungent taste are capsaicin, piperine (in peppers) and allylisothiocyanate (in radish, mustard and wasabi). In colloquial speech, the term "pungency"...
glucosinolates and the enzyme myrosinase, which combine when chewed to form allylisothiocyanates, also present in mustard, horseradish, and wasabi. Radishes are...
are toxic to herbivorous insects. One product of this enzyme is allylisothiocyanate, the pungent ingredient in horseradish sauces. The myrosinase is...
damaged, the enzyme myrosinase degrades sinigrin to a mustard oil (allylisothiocyanate), which is responsible for the pungent taste of mustard and horseradish...
piperine Capsaicin, the active piquant chemical in chili peppers Allylisothiocyanate, the active piquant chemical in mustard, radishes, horseradish, and...
some glucosinolates and their isothiocyanate products: Allylglucosinolate (sinigrin) is the precursor of allylisothiocyanate Benzylglucosinolate (glucotropaeolin)...
which changes the glucosinolate, so that it cannot be converted to isothiocyanate. A second is that the glucosinates are quickly broken down, forming...
In organic chemistry, an allyl group is a substituent with the structural formula −CH2−HC=CH2. It consists of a methylene bridge (−CH2−) attached to a...
and Chemical Toxicology, 42, (2004), 453-458 L.G. West et al. AllylIsothiocyanate and Allyl Cyanide Production in Cell-Free Cabbage Leaf Extracts, Shredded...
glutathione.: 302 Wikimedia Commons has media related to Allicin. Allylisothiocyanate, the active piquant chemical in mustard, radishes, horseradish and...
spices like garlic (allicin), chili pepper (capsaicin), wasabi (allylisothiocyanate); others are activated by menthol, camphor, peppermint, and cooling...
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