Mustard oil flavor

Mustard oil is a spicy oil made from mustard seeds. Mustard oil is produced by steam distillation of the residue (press-cakes) obtained after expressing the seeds of the oil The essential oil forms upon maceration of the comminuted seeds in warm water that releases sinigrin, a β –glucopyranoside.

The essential consists of more than 90% allyl isothiocyanate the remainder is chiefly allyl cyanate and carbon disulfide.

Mustard oil is used in mustard paste and other dishes that need the pungent, volatile flavor of mustard or horseradish. Many Japanese food products use mustard oil. It is also used for cooking in northern and northeastern India and as an ingredient in making different kinds of pickles.

Many processed meat preparations such as bologna, frankfurters and salami require mustard flavor. It is useful in salad dressing, condiments and soups.

The ideal mustard oil attributed were
*Good mustard flavor/smell, pungent aroma and taste
*Smell should be strong
*Golden yellow
*Light
*No impurities
*No foam, no smoke
*No burning of throat

Mustard oil is highly volatile, pungent and therefore hazardous. It needs special packaging such as aluminium bottles, placed inside a mild steel jacket.
Mustard oil flavor