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The compounds of mustard seeds
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The typical taste of mustard is obtained through synaptic fermentation caused by mixing ground mustard seeds with liquid. This results in a chemical reaction between two compounds in the seed: the enzyme myrosinase and the glucosinolates (sinigrin, myrosin, sinalin). The enzyme myrosinase converts the glucosinolates into isothiocyanates, more commonly known as mustard oil. The varying concentrations of glucosinolates in the different varieties of mustard seeds and the resulting isothiocyanates produced from them are responsible for the different flavors and intensities of the condiment mustard.
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