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Pungency in radish is due to:
Question

Pungency in radish is due to:

A.

Momordin

B.

Capsaicin

C.

Allylpropyle disulphide

D.

Sinigrin

Correct option is D


Sinigrin is a glucosinolate compound responsible for the pungent taste in radish. It breaks down into mustard oil when the radish is cut or chewed.

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