Mustard seed oil

Product Name:

Mustard seed Oil

Synonyms:

oils,brassicaalba;oils,brassicanigra;Oils,mustard;MUSTARDOIL,NATURAL;MUSTARDSEEDOIL;Oele, Senf;MUSTARD OIL;oilofmustard,expressed

CAS:

8007-40-7

MF:

C4H5NS

MW:

99.1542

EINECS:

232-358-0

Product Categories:

Mol File:

8007-40-7.mol

FEMA 

2760 | MUSTARD, BROWN (BRASSICA SPP.)

FEMA 

2761 | MUSTARD, YELLOW (BRASSICA SPP.)

EPA Substance Registry System

Oils, mustard (8007-40-7)

Description

Refer to MUSTARD, BROWN.

Chemical Properties

The mustards are herbaceous, annual or bienniel herbs widespread throughout Europe, North Africa and northern Asia. B. nigra is cultivated chiefly in Italy and Holland, while B. juncea is cultivated in northern India and southern Russia. It grows more than 1 m (39 in.) high with high primary roots and many secondary ones. It has an erect, branched stalk, alternate leaves, yellow flowers arranged in terminal clusters (June to August) and tiny, reddish-brown seeds. The seeds are the part used and it has a lacrimatory, irritating, sharp odor (described as “nose-heat” or “horseradish-like bite”) due to isothiocyanate (Burdock, 1997). Mustard is used by the food industry in several forms: whole seed, ground seed meal; mustard cake or press cake (ground mustard seed from which a portion of the fixed oil has been expressed); mustard flour (ground mustard cake with hulls removed); and prepared mustard. Mustard flour and prepared mustard appear to be the forms most frequently used

Physical properties

The oil is a clear, pale-yellow liquid. Allyl isothiocyanate content of oil is generally 90%. Allyl isothiocyanate volatilizes easily, is lost from an open container within 4 to 6 months. It is also susceptible to decomposition in air and ligh

Essential oil composition

As prepared, the oil consists of more than 90% allyl isothiocyanate; the remainder is chiefly allyl cyanate and carbon disulfide.

Essential oil composition

The pungency of mustard is the result of the presence of allyl isothiocynate. Allyl isothocyanate is produced when the mustard is mixed with water and the enzyme myrosin hydrolyzes sinigrin, also present in seed (black and brown mustard). Depending on the variety, the yield of allyl isothiocyanate is approximately 1%. Other components include sinapic acid, sinapine, fixed oil, proteins and a mucilage.

Essential oil composition

The seeds do not produce any volatile substances when treated enzymatically. However, an enzymatic hydrolysis produces a very pungent material: acrinyl isothiocyanate (p-hydroxybenzyl isothiocyanate). p-Hydroxybenzyl isothiocyanate is highly unstable and hydrozyes rapidly at room temperature to p-hydroxybenzyl alcohol, di(p-hydroxybenzyl) disulfide, p-hydroxybenzyl cyanide. These hydrolytic products do not contribute significantly to flavor of prepared yellow mustard. Added spices and other constituents of the seed, such as sinapine (the choline ester of sinapic acid), are the chief sources of the flavor.

Preparation Products

Allyl isothiocyanate