Abstract
Abstract A study of the variables in the AOAC and ASTA methods for determining volatile isothiocyanates in mustard flour and seed has led to development of a new method that is useful for both mustard flour and seed. The proposed method dispenses with the long reaction times and the digestion of the silver sulfide precipitate now required by the AOAC method. When mustard seed is analyzed, the ground seed is boiled in water for 3 min to solubilize the sinigrin, and yellow mustard flour is added as a source of enzyme. When mustard flour is analyzed, the boiling procedure is omitted Results are more reliable by the proposed method than by the AOAC or ASTA method and analysis can be completed in a single day.
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