Allyl isothiocyanateAllyl isothiocyanate (AITC) is a naturally occurring unsaturated isothiocyanate. The colorless oil is responsible for the pungent taste of cruciferous vegetables such as mustard, radish, horseradish, and wasabi. Read from the Chembox of the Wikipedia article Allyl isothiocyanate, revision 1379895314.

Property

Value

Formula

C4H5NS, 99.16 g/mol

Melting point

-102 °C

Boiling point

151 °C

Density

1.0165 g/cm³

The compounds of every Wikipedia article carrying a Chembox or a Drugbox, refreshed daily, with the values their infoboxes give. The pages need JavaScript; the API does not.