11% saturated fat, 59% monounsaturated fat, and 21% polyunsaturated fat. Essential oil The pungency of the condiment mustard results when ground mustard seeds are mixed with water, vinegar, or other liquid (or even when chewed). Under these conditions, a chemical reaction between the enzyme myrosinase and a glucosinolate known as sinigrin from the seeds of black mustard (Brassica nigra) or brown Indian mustard (Brassica juncea) produces allyl isothiocyanate. By distillation one can produce a very sharp-tasting essential oil, sometimes called volatile oil of mustard, containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the TRPA1 ion channel in sensory neurons. White mustard (Brassica hirta) does not yield allyl isothiocyanate, but a different and milder isothiocyanate degraded from sinalbin rather than sinigrin. Allyl isothiocyanate serves the plant as a defense against herbivores. Since it is harmful to the plant itself, it is stored in the harmless form of a glucosinolate, separate from the enzyme myrosinase. Once the herbivore chews the plant, the noxious allyl isothiocyanate is produced. Allyl isothiocyanate is also responsible for the pungent taste of horseradish and wasabi. It can be produced synthetically, sometimes known as synthetic mustard oil. See also List of mustard brands Mustard plant Mustard seed Mustard (condiment) Brassica species Brassica nigra Brassica juncea White mustard Rapeseed Canola Brassicaceae Myrosinase thioglycoside Glucoside Glucosinolate Sinigrin Sinalbin Isothiocyanate Allyl isothiocyanate Bengali cuisine Odia cuisine Oil cake References Cooking oils Vegetable oils Essential oils