What is the spicy compound found in wasabi, horseradish, and mustard?

#FoodNerdTrivia

Allyl Isothiocyanate: a naturally-occurring GRAS oil, specifically, an unsaturated isothiocyanate that causes painful spicy feeling inside of the sinuses. The compound is highly-volatile, heat-sensitive, and known for its antimicrobial properties. The carbon atom in the N=C=S group is electrophilic and reacts with nucleophiles such as amino, hydroxyl, and thiol groups, β-dicarbonyl, and carboxylic acids to give off thiocarboyl derivatives. GRAS = Generally Regarded as Safe for consumption.

Allyl isothiocyanate decomposes by hydrolysis under alkaline condition following nucleophilic addition with the amine group, resulting in dialkyl thiourea formation.
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/allyl-isothiocyanate

“For their antimicrobial properties, isothiocyanates incorporated food packaging films have become popular in the last decade. They are known to act as substrates to activate lactoperoxidases (LPO) for extension of shelf life of dairy products due to its bactericidal and bacteriostatic properties.” https://www.foodandnutritionjournal.org/volume10number2/isothiocyanates-phytochemicals-in-human-health-and-their-applications-in-food/

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