Assertion: wasabi's allyl isothiocyanate | /r/HasProperty | aitc
Facets:
Source sentences:
text: The aglycone undergoes a Lossen rearrangement to give the amount of volatile allyl isothiocyanate (AITC) in the mouth.
text: Musk and co-workers (1993, 1995) showed that allyl isothiocyanates (AITC), another ITC in Sawa Wasabi, was selectively toxic toward colorectal tumor cells.
text: For example, Wasabi is the only source of 3 unique powerful glucosinolates which breakdown into 3 unique long chain methyl isothiocyanates, broccoli is a good source of glucoraphanin, the glucosinolate precursor of sulforaphane (SFN), and sinigrin, the glucosinolate precursor of allyl isothiocyanate (AITC).
text: Allyl isothiocyanate (AITC) is an antimicrobial compound naturally present in wasabi (Japanese horseradish) and several other edible plants.
text: When sinigrin-containing plant tissue is crushed or damaged, the enzyme myrosinase degrades sinigrin to produce allyl isothiocyanate (AITC), which is responsible for the pungent taste of wasabi.
text: The allyl isothiocyanate (AITC) has the main effect on the overall taste of wasabi due to high concentrations found in the rhizome part of the plant.
text: When the tissue of the Wasabi plant is damaged the enzyme myrosinase is activated converting Sinigrin to allyl isothiocyanate (AITC), the compound responsible for the organoleptic properties typically associated with Wasabi.