Wondering why your stored mustard seeds have such a strong, pungent smell? Learn about the natural chemical compounds that cause this powerful aroma.
1 Answer
Mustard seeds develop a pungent smell in jars due to the enzymatic breakdown of glucosinolates into isothiocyanates, the compounds responsible for the sharp, characteristic aroma and flavor. This process is activated by moisture.
Detailed Explanation:
Mustard seeds contain compounds called glucosinolates. These glucosinolates are naturally odorless. However, when mustard seeds are crushed or ground and come into contact with water or moisture, an enzyme called myrosinase is activated. This enzyme catalyzes the breakdown of glucosinolates into various products, including isothiocyanates. Isothiocyanates are volatile compounds, meaning they readily evaporate and become airborne, which is why we can smell them. These isothiocyanates are responsible for the pungent, sharp, and sometimes even slightly bitter aroma and flavor associated with mustard. The specific type of isothiocyanate produced depends on the type of glucosinolate present in the mustard seed. The airtight environment of a jar concentrates these volatile compounds, leading to a stronger perceived smell when the jar is opened. The presence of even small amounts of moisture within the jar, either from residual water after washing or condensation, is enough to trigger this enzymatic reaction.
Pro Tip:
To minimize the pungent smell and maintain the quality of your mustard seeds, store them in a cool, dry place in an airtight container. Ensure the container is completely dry before adding the seeds.