| FEMA | 2034 |
| CAS | 57-06-7 |
| EINECS | 200-309-2 |
| JECFA Food Flavoring | 1560 |
| CoE Number | 2110 |
| Organoleptic Notes |
|
| Odor | sulfurous pungent, mustard, |
| Flavor | mustard mustard, horseradish, wasabi, |
| Material Notes | used in the manufacture of flavors, war gases; medical use as a counterirritant. Chief constit. of natural mustard oil. Also found in cooked cabbage, horseradish, etc. Flavouring ingredient. Potential nutriceutical Allyl isothiocyanate is a volatile organic compound. Allyl isothiocyanate (AITC) is a constituent of mustard, horseradish and wasabi and certain vegetables found in the human diet, mostly in cruciferous vegetables. AITC is a colorless to pale yellow liquid that is slightly soluble in water, but well soluble in most organic solvents. AITC possesses numerous biochemical and physiological activities. It is cytotoxic and tumorigenic at high doses and also is a modulator of enzymes involved in metabolism of xenobiotics, including carcinogens. It is plausible that the wide consumption of dietary AITC may have profound effects on human health. oxidative DNA damage may play important roles in carcinogenic processes induced by AITC. Allergic contact dermatitis from AICT is well known but infrequently reported. AITC is occasionally found as a volatile component of normal human biofluids. (PMID: 5556886, 8222057, 8000299, 10754276, 15373848); Allyl isothiocyanate is mildly toxic with LD50 of 151 mg/kg but is a dangerous lachrymator. |