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The pungency of mustard seeds is primarily due to secondary metabolites such as isothiocyanate and nitrile. The pungency is usually felt only when the seeds are crushed. This is because of
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- the coat of the intact seeds blocks the pungent volatiles from being released
- the pungent chemicals are stored as inactive conjugates and compartmentalized from the enzymes that convert them into active chemicals
- the pungent chemicals are formed only after the reaction with atmospheric oxygen
- the pungent chemicals are formed only after the reaction with atmospheric carbondioxide
Correct Option: B
There are several species of mustard. Black mustard (Brassica nigra) produces small seeds that become black at maturity. They have an extremely rich and pungent flavor, stronger than yellow mustard. White mustard (Sinapis alba) produces large yellow-colored seeds with a bitter taste that is not as pungent as other varieties. Indian mustard or mustard greens (Brassica juncea) is a green vegetable whose very tasty leaves are used in the same way as spinach. The chemicals that are responsible for pungency are stored in inactive conjugate form in compartments within the seeds and are protected from enzymes. But when seeds are crushed, the pungent chemicals come in contact with the enzymes and are converted into active chemicals which give the pungent smell.
