Q10
The pungency in radish is due to
A.
Capsanthin
B.
Sulphur
C.
Isothiocyanates
AnswerD.
None of these
Answer: Option C
Solution
Answer: Option C
Solution:
The pungent flavor in Radish is due to the presence of Isothiocyanates.Isothiocyanates are the chemical group formed by substituting the oxygen in the isocyanate group with a Sulphur.
It is the chemical group formed by substituting the oxygen in the isocyanate group with a Sulphur. Naturally, it is produced by enzymatic action and conversion of metabolites called glucosinolates. It is produced in cruciferous vegetables, like bok choy, broccoli, cabbage, cauliflower, radish, kale, etc.