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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.
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.
Antifoaming agents reduce or prevent foaming in foods. Antioxidants Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. Bulking agents Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. Food coloring
It is used principally as a flavoring agent in foods. Synthetic allyl isothiocyanate is used as an insecticide, as an anti-mold agent [9] bacteriocide, [10] and nematicide, and is used in certain cases for crop protection. [4] It is also used in fire alarms for the deaf. [11] [12] Hydrolysis of allyl isothiocyanate gives allylamine. [13]
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Rich in fiber, vitamins and minerals, such as magnesium, copper and manganese, nuts provide another great plant-based protein source. Eating walnuts, in particular, can help reduce blood pressure ...
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 ...