Abstract
Allyl isothiocyanate (AITC), the major constituent of black and brown mustard oils, reacts with hydrogensulphite, used as an antioxidant in some types of mustard paste, to afford allylaminothiocarbonylsulphonate (AITC-SO −3 ). The reaction was studied in a model aqueous system of pH 4 and mustard paste of the Dijon type, respectively. The reaction rate was influenced considerably by temperature, but not by oxygen dissolved in the media. About 10% of total AITC (c tot[AITC] = 1.81gkg −1) in the mustard paste treated with bisulphite (c o[K 2S 2O 5] = 1.5 gkg −1) converted to AITC-SO −3 within a period of four weeks regardless of storage temperature used. The primary reaction product, AITC-SO − 3, showed good stability both in diluted acidic solutions and mustard paste. A rapid decomposition of this adduct was observed in diluted alkali (pH 9). A method for the simultaneous determination of AITC-SO − 3 and AITC in mustard paste was developed and its performance characteristics assessed. Sensory analysis revealed slight fading of characteristic mustard flavour and the appearance of garlic-like flavour in model solutions. In mustard pastes, the original pungent flavour became much milder, but the development of garlic-like notes was not detected.
Published Version
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