Oxidimetric method of determination of allyl isothiocyanate in black mustard (Brassica nigra L.) with chloramine-T.

Shankaranarayana, M. L. and Nagalakshmi, S. and Raghavan, B. and Natarajan, C. P. (1972) Oxidimetric method of determination of allyl isothiocyanate in black mustard (Brassica nigra L.) with chloramine-T. Flavour Industry, 3 (2). 75-77, 14 ref..

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Abstract

Allyl isothiocyanate is the factor responsible for the pungency and aroma of black mustard. A rapid analytical method has been developed for the determination of the isothiocyanate with chloramine-T. The isothiocyanate is quantitatively converted in acid medium to isocyanate and sulphate. 4 moles of chloramine-T are required per mole of allyl isothiocyanate. The method has been applied to the determination of allyl isothiocyanate in mustard.

Item Type:	Article
Uncontrolled Keywords:	ESTERS-; Detn. of allyl isothiocyanate in black mustard; MUSTARD-
Subjects:	600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 04 Mustard seed
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Feb 2022 06:15
Last Modified:	17 Feb 2022 06:15
URI:	http://ir.cftri.res.in/id/eprint/7238

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