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In organic chemistry, isothiocyanate is a functional group as found in compounds with the formula R−N=C=S. Isothiocyanates are the more common isomers of thiocyanates , which have the formula R−S−C≡N .
Sinigrin (the precursor to allyl isothiocyanate) broccoli family, brussels sprouts, black mustard. Glucotropaeolin (the precursor to benzyl isothiocyanate) Gluconasturtiin (the precursor to phenethyl isothiocyanate) Glucoraphanin (the precursor to sulforaphane) brassicas: broccoli, cauliflower, brussels sprouts, cabbages.
When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal. Human appreciation of the pungency is learned. [6]: 105 The compound has been shown to strongly repel fire ants (Solenopsis invicta). [7] AITC vapor is also used as an antimicrobial and shelf life extender in food packaging. [6]: 118–120
The term piquancy (/ ˈ p iː k ən s i /) is sometimes applied to foods with a lower degree of pungency [4] that are "agreeably stimulating to the palate". Examples of piquant food include mustard and curry. The primary substances responsible for pungent taste are capsaicin, piperine (in peppers) and allyl isothiocyanate (in radish, mustard ...
6-(Methylsulfinyl)hexyl isothiocyanate (6-MITC or 6-MSITC) is a compound within the isothiocyanate group of organosulfur compounds. 6-MITC is obtained from cruciferous vegetables, chiefly wasabi. Like other isothiocyanates, it is produced when the enzyme myrosinase transforms the associated glucosinolate into 6-MITC upon cell injury.
Benzyl isothiocyanate, and other isothiocyanates in general, were found to be protective against pancreatic carcinogenesis in vitro [3] via expression of the p21/WAF1 gene. [4] A recent published study showed its restraining impact on obesity, fatty liver, and insulin resistance in diet-induced obesity mouse model.
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
At concentrations typically found in foods, the glucosinolates are not toxic to humans and can be useful flavor components. [11] Sinigrin is unusual among the glucosinolates because it is also known to be the natural precursor for other volatile compounds including epithionitrile, allyl cyanide and allyl thiocyanate. [3]: Fig. 22