The Science Behind German Mustard
Germany is known for mustard and there are so many varieties, from mild yellow mustard to darker and more pungent ones. It’s a common condiment for sausage and other foods, lending its sharp flavor that comes from chemical reactions during the mustard seeds processing.
Mustard seeds contain compounds called glucosinolates and an enzyme called myrosinase. These are typically separated from each other in an intact mustard seed. But when the seed is crushed, they come into contact. In the presence of water, the myrosinase enzyme breaks down the glucosinolates to produce a new compound called isothiocyanates, which are the reason for mustard’s characteristic tang.
Sinigrin is one of the glucosinolates in mustard, and when it’s broken down, it produces the volatile compound associated with the burning sensation of mustard. It’s the same chemistry to explain the sharp flavor in horseradish and wasabi.
The type of mustard seed also affects the final flavor. Yellow, brown, and black mustard all have different glucosinolates and levels of these compounds. Because of that, the seeds produce different types and intensities of flavor. Added ingredients also affect the finished product. Water is necessary for the enzyme reaction to occur, and ingredients such as spices, salt, and vinegar add to the final flavor.
The chemistry of mustard demonstrates how processing can transform the flavor of an ingredient. Grinding a mustard seed allows an enzyme to react with compounds inside the seed and creates new molecules that affect our senses. This is why whole mustard doesn’t produce the same flavor as when it is ground up.
A mustard seed may be small, but the chemistry inside it has a large effect on the finished product.
Anjali Carl is a junior at Cedar Park High School in Cedar Park, Texas. They have been excited about food science since making ice cream in a third-grade science class, and now enjoys baking and recipe development. Through their Girl Scout Gold Award project, they created two cookbooks focused on reducing food waste for food pantries and college students. They plan to study food science and eventually become an ice cream chemist.
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