Editing Isothiocyanate (section)

==Flavor research==
Isothiocyanates occur widely in nature and are of interest in food science and [[medical research]].<ref name=lpi/>  Vegetable foods with characteristic flavors due to isothiocyanates include [[bok choy]], [[broccoli]], [[cabbage]], [[cauliflower]], [[kale]], [[wasabi]], [[horseradish]], [[Mustard (condiment)|mustard]], [[radish]], [[Brussels sprout]]s, [[watercress]], [[papaya]] seeds, [[tropaeolum|nasturtiums]], and [[caper]]s.<ref name=lpi/> These species generate isothiocyanates in different proportions, and so have different, but recognizably related, flavors. They are all members of the order [[Brassicales]], which is characterized by the production of [[glucosinolate]]s, and of the enzyme [[myrosinase]], which acts on glucosinolates to release isothiocyanates.<ref name=lpi/>
* [[Sinigrin]] is the precursor to [[allyl isothiocyanate]]
* [[Glucotropaeolin]] is the precursor to [[benzyl isothiocyanate]]
* [[Gluconasturtiin]] is the precursor to [[phenethyl isothiocyanate]]
* [[Glucoraphanin]] is the precursor to [[sulforaphane]]