allyl isothiocyanate
An isothiocyanate with the formula CH2=CHCH2N=C=S. A colorless oil with boiling point 152°C, it is responsible for the pungent taste of mustard, horseradish, and wasabi.
Machine-generated and unreviewed. Identity, structure and cross-references come straight from ChEBI's and CARD's own data; no curator has signed off on this record yet.
Classification
Chemical structure
| Molecular formula | C4H5NS |
|---|---|
| Charge | 0 |
| Average mass | 99.158 Da |
| Monoisotopic mass | 99.01427 Da |
| Source | ChEBI |
| InChIKey | ZOJBYZNEUISWFT-UHFFFAOYSA-N |
C=CCN=C=S
InChI=1S/C4H5NS/c1-2-3-5-4-6/h2H,1,3H2
Also called
- 3-isothiocyanatoprop-1-ene
- 2-propenyl isothiocyanate
- 3-isothiocyanato-1-propene
- AIT
- AITC
- Allylsenfoel
- Senf oel
- allyl isosulfocyanate
- allyl mustard oil
- isothiocyanate d'allyle
- isothiocyanic acid allyl ester
- oil of mustard
- oleum sinapis
- volatile mustard oil
- volatile oil of mustard
Cross-references
- cas:57-06-7
- hmdb:HMDB0005843
- kegg.compound:C19317
- reaxys:773748
Drug registries
Patents and articles
Activity roles
- antimicrobial agent
CHEBI:33281
Source concepts
| Source | Native ID | Label | Minted CURIE | Version |
|---|---|---|---|---|
| CHEBI | CHEBI:73224 |
allyl isothiocyanate | antibioticmech:chebi-22e5d8119b |
2026-08-30 |
Curation history
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SEEDED_FROM_SOURCES
Seeded from data/raw/ inventories (CHEBI)
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RESEEDED_FROM_SOURCES
Re-seeded from updated data/raw/ inventories
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RESEEDED_FROM_SOURCES
Re-seeded from updated data/raw/ inventories
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RESEEDED_FROM_SOURCES
Re-seeded from updated data/raw/ inventories