Which one of the following causes pungency of mustard oil?

✅Explanation:
-Glucosinolates are sulfur-containing compounds found in mustard seeds. When the seeds are crushed or damaged, enzymes break down glucosinolates, releasing volatile compounds like isothiocyanates, which are responsible for the characteristic pungent smell and taste of mustard oil.

📌 Other Options Explanations:
-Option A: Phenols: Phenols are aromatic organic compounds found in various plants, but they are not the primary cause of pungency in mustard oil. Some phenols can contribute to flavor and aroma.
-Option B: Amino acids: Amino acids are the building blocks of proteins and are essential for plant growth and development.
-Option D: Erucic acid: Erucic acid is a fatty acid found in mustard oil. While it contributes to the oil's properties. High levels of erucic acid can have health concerns, leading to restrictions on its use in some food products.