What's the reason for the bitter mustard splashing out

The bitterness of mustard is usually caused by the oxidation or spoilage of isothiocyanates in mustard. The bitterness of mustard is mainly related to factors such as improper storage, prolonged exposure to air, poor raw material quality, processing defects, and reactions of added ingredients.

1. Improper storage

When mustard is not sealed and refrigerated, its volatile components are prone to react with air. High temperature environment can accelerate the decomposition of active substances in mustard, leading to the accumulation of bitter substances. It is recommended to use it as soon as possible after opening, avoiding direct sunlight and humid environments. When mustard is exposed to air for too long, components such as allyl isothiocyanate will be oxidized to produce bitter compounds. This phenomenon is particularly evident in fresh wasabi sauce after grinding, while industrial mustard sauce is relatively stable due to the addition of antioxidants.

3. Raw material quality issues

When using mustard seeds or wasabi roots that have been stored for too long to make mustard, the raw materials themselves have a high content of bitter substances. Poor quality raw materials may contain a high amount of cellulose and lignin, which can result in a bitter taste during processing.

4. Processing defects

Improper temperature control during the production process can lead to excessive Maillard reaction, resulting in a burnt and bitter taste. Some industrial processes involve sterilization to extend shelf life, which may disrupt the balance of flavor compounds.

5. Addition of Ingredient Reaction

Some preservatives or acid-base regulators may react chemically with mustard ingredients, which may produce bitter derivatives. Contact with metal containers may also catalyze adverse chemical reactions.

It is recommended to choose regular channel products when using mustard in daily life, and pay attention to observing color changes and abnormal odors. After opening, it should be sealed and refrigerated, and used up within one month. If there is a noticeable odor or discoloration, it should be stopped from consumption. You can try mixing a small amount of mustard with sugar or vinegar to adjust the taste, but it is not recommended to continue consuming heavily spoiled mustard. When stored, it can be divided into small portions to reduce exposure to air, and ceramic or glass containers are better than metal containers.