FOR PHYSICOCHEMICAL PARAMETERS Allyl isothiocyanate | Iodine value | Saponification value | Unsaponifiable matter | Refractive index | Acid value | Argemone oil | Suspended particles |
Visibility | Odour Allyl isothiocyanate
This colourless oil is responsible for the pungent flavour of mustard. Mustard oil is expected to be rich in natural essential oil (allyl isothiocyanate) as it is extracted through cold-press processes.
As per AGMARK, allyl isothiocyanate should be in the range of 0.25 per cent to 0.60 per cent for Grade I, and 0.10 per cent to 0.60 per cent for Grade II. The Indian Standard requirement for kachchi ghani is 0.20 per cent to 0.60 per cent. No requirement has been set by FSSAI.
The iodine value is a measure of the unsaturation of fats and oils. This is measured in terms of the number of centigrams of iodine absorbed per gram of sample (% iodine absorbed).