1, mustard oil is generally called mustard frying oil, which is divided into black mustard oil and white mustard oil. Both white mustard oil and black mustard oil must be hydrolyzed and squeezed before distillation or extraction to hydrolyze potassium glucosinolate or glucosinolate and release volatile oil.

2. Mustard oil has a strong pungent taste. Black mustard oil1.008 ~1.019, 1.524 ~ 1.534. The main component is allyl isothiocyanate (more than 90%). Used for food seasoning, such as seasoning and sauce.