Mustard (condiment)

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/mustard-condiment

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the primary flavor compounds?Isothiocyanates, formed via enzymatic hydrolysis of glucosinolates by myrosinase
2. What is the key functional roles?Flavor enhancement, emulsification, tenderization, and historical preservation
3. What is mustard and why is it yellow?Mustard is a sauce made from ground mustard seeds, which are yellow or white, giving it its bright color.
4. How does mustard get its sharp taste?When the seed coat is broken, an enzyme called myrosinase turns compounds into isothiocyanates that make mustard spicy.

Glucosinolates: Sulfur-containing compounds in cruciferous vegetables and seeds that yield pungent breakdown products.
Myrosinase: A plant enzyme that catalyzes the breakdown of glucosinolates into isothiocyanates and other compounds.
Isothiocyanates: Volatile organic compounds responsible for the characteristic pungent and spicy flavors of mustard and horseradish.
Emulsifier: A substance that stabilizes a mixture of two liquids that normally do not mix, such as oil and water.