Question

Pungency in mustard is due to ______ chemical.

A Isothiocynate Correct Answer Incorrect Answer
B Allyl sulphyl dipropyl Correct Answer Incorrect Answer
C Singrin Correct Answer Incorrect Answer
D None of the above Correct Answer Incorrect Answer

Solution

Pungency in mustard is due to isothiocynate, which  is  an  enzymic  hydrolysis  product  of glucosinolate.

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