Allylisothiocyanat

Allyl isothiocyanate, commonly abbreviated as AITC, is an organosulfur compound with a pungent, sharp odor. It is a major volatile constituent in mustard oil and is responsible for the characteristic heat and spiciness of mustard, horseradish, and wasabi. In nature, AITC is produced when plant glucosinolates are hydrolyzed by the enzyme myrosinase, typically after tissue damage; allyl glucosinolate (sinigrin) is one of the precursors that can yield AITC.

Chemically, AITC is a relatively reactive, volatile compound. It is a colorless to pale yellow liquid at room temperature with a strong, irritating odor. It readily reacts with nucleophiles and can form thiourea derivatives. Its volatility and irritant properties contribute to its characteristic sensory effects and to lachrymatory responses in exposed individuals.

Occurrence and production in plants are linked to Brassicaceae family members, such as mustard seeds, horseradish, and wasabi. Commercially, AITC can be isolated from plant sources or generated enzymatically through the hydrolysis of allyl glucosinolates. It is also produced synthetically for use in various applications.

Uses of allyl isothiocyanate include its role as a flavoring and seasoning component in certain condiments, where small amounts contribute pungency. It is also studied and employed as a natural antimicrobial and biofumigant in agricultural and food-processing contexts, owing to its broad-spectrum activity. Safety considerations include its irritant properties; exposure can irritate the skin, eyes, and respiratory tract, so handling is typically regulated and controlled in industrial settings.