Metadata
Author: ParaCrawl Corpus
Data
English[en]
Allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are organosulfur compounds, which give mustard its sharp, hot, pungent taste.
Swedish[sv]
Allyl isotiocyanat och 4-hydroxibensylisotiocyanat är organosulfur föreningar, som ger senap dess skarpa, varma, stickande smak.