Description
Medieval European mustard making relied on enzymatic conversion of glucosinolates to isothiocyanates during seed grinding and low‑temperature soaking, followed by ambient aging to develop flavor.
Technical
During grinding, the enzyme myrosinase hydrolyzes glucosinolates in mustard seeds to produce pungent isothiocyanates. Low‑temperature soaking (15–20 °C) activates myrosinase and leaches water‑soluble glucosinolates, while subsequent 2–3 week aging at ~20 °C allows secondary fermentation and flavor maturation.
Science
Primary Reaction
Hydrolysis of glucosinolates by myrosinase to produce isothiocyanates
Sensory Profile
Aroma ()
pungentearthysharpwarmcomplexmustynuttyherbalpepperyvinegary