DESCRIPTION

Mustard Oil occurs as a clear, pale yellow liquid with a sharp, pungent taste. It is the volatile oil obtained by the steam and water distillation of the comminuted press cakes of the seeds from Brassica nigra (Linnaeus) W.D.J. Koch or Brassica juncea (Linnaeus) Czernjajev (Fam. Cruciferae). The essential oil forms upon maceration of the comminuted seeds in warm water, which releases sinigrin, a β-glucopyranoside, that is subsequently enzymatically hydrolyzed to allyl isothiocyanate.