G.S. Dunn - Dry Mustard Millers - All About Mustard

All About Mustard

Flavour Chemistry of Mustard 1 2

It is also important to understand that yellow mustard has a different isothiocyanate to that of oriental/brown.

The isothiocyanate present in yellow mustard seed is parahydroxybenzyl isothiocyanate. This is non-volatile and produces a sharp "mouth heat" with no pungency.

This heat is unstable and dissipates slowly over a period of approximately one week after hydration, leaving a mild "eggy" taste. This heat decomposition can be accelerated by high temperatures - but only after the enzyme reaction has been completed and stabilized.

Flavour evaluation of any product containing yellow mustard should not take place before one week after manufacture (or sooner with a hot process).

For oriental and brown mustard the isothiocyanate is allyl isothiocyanate. It produces a highly pungent sharp taste with a slight bitter note. Once the heat and flavour is released by the enzyme reaction and it has been stabilized by addition of preservative, it is not affected by heating.

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