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Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi).. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.
Minyak wijen (sesame oil) – edible vegetable oil derived from sesame seeds. Moster (mustard) – paste or sauce made from mustard seeds. Pasta asam jawa (tamarind paste) – paste condiment made of tamarind. Petis or hae ko – black coloured shrimp paste that popular in Java, commonly used in tofu dishes, rujak, laksa, or popiah.
Mustard oil: 13% 60% 21% 5.9% 15% 254 °C (489 °F) Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. Olive oil (extra virgin)
Glucosinolates are also called mustard oil glycosides. The standard product of the reaction is the isothiocyanate (mustard oil); the other two products mainly occur in the presence of specialised plant proteins that alter the outcome of the reaction. [12] A mustard oil glycoside 1 is converted to an isothiocyanate 3 (mustard oil).
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Mustard oil, containing a high percentage of allyl isothiocyanate or other isothiocyanates, depending on the species of mustard; Myrrh oil, warm, slightly musty smell. Myrtle; Neem oil or neem tree oil; Neroli is produced from the blossom of the bitter orange tree. Nutmeg oil; Orange oil, like lemon oil, cold pressed rather than distilled.
Sinigrin or allyl glucosinolate is a glucosinolate that belongs to the family of glucosides found in some plants of the family Brassicaceae such as Brussels sprouts, broccoli, and the seeds of black mustard (Brassica nigra).
The oil quality profile includes a high percentage of erucic acid (40–45 %) making it highly desirable as a biofuel and for industrial applications such as production of plastics, lubricants, paints, leather tanning, soaps, and cosmetics.