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Determination of allyl isothiocyanate

Determination of allyl isothiocyanate

Technique(s)
Categories: ,
Sector of activity
Expertise

Physicochemical, Nutritional

CAS No.

57-06-7

Method

Description

This organosulfur compound is responsible for the pungent flavor of mustard. Its dosage is useful in the food industry or for standardizing brassica extracts. Analysis by GC-MS. Matrices: seed extracts, sauces, essential oils.

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