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Mustard, just a little bit, the spicy and refreshing feeling will instantly explode in the nasal cavity, directly on the top of the head, not only can't breathe, but even tears
.
Why is the spicy taste of wasabi so great?
.
Why is the spicy taste of wasabi so great?
Most of the mustard we are talking about are condiments made from mustard, horseradish, wasabi, etc.
, which are cruciferous plants.
They are generally divided into two types: yellow mustard and green mustard.
Allyl isothiocyanate contained in mustard is related
.
Allyl isothiocyanate can activate the channels in the pain receptors, which are mainly concentrated in the nasal passages, so the moment of eating mustard, the stimulating pleasure is produced in the nasal cavity, directly on the top of the head, causing people to cough, suffocate, and suffocate.
Tears and other reactions, but the thrill of mustard usually comes quickly and disappears quickly
.
, which are cruciferous plants.
They are generally divided into two types: yellow mustard and green mustard.
Allyl isothiocyanate contained in mustard is related
.
Allyl isothiocyanate can activate the channels in the pain receptors, which are mainly concentrated in the nasal passages, so the moment of eating mustard, the stimulating pleasure is produced in the nasal cavity, directly on the top of the head, causing people to cough, suffocate, and suffocate.
Tears and other reactions, but the thrill of mustard usually comes quickly and disappears quickly
.
Although mustard tastes great, allyl isothiocyanate is not a naturally occurring chemical in these cruciferous plants
.
In these plants, the precursor of allyl isothiocyanate-glucosinolates is present.
Only when the cells of these cruciferous plants are destroyed and glucosinolates are enzymatically hydrolyzed, will it be irritating.
The smell of allyl isothiocyanate, and therefore our common mustard mostly exists in the form of sauce
.
.
In these plants, the precursor of allyl isothiocyanate-glucosinolates is present.
Only when the cells of these cruciferous plants are destroyed and glucosinolates are enzymatically hydrolyzed, will it be irritating.
The smell of allyl isothiocyanate, and therefore our common mustard mostly exists in the form of sauce
.
