并以异硫氰酸烯丙酯为主香料组分，在实验室范围内探讨了人工复配芥末油的可行性。
Tile optimum synthesizing conditions were edtermined in this paper, The feasibility of artificially prepared mustard oil was discussed.
这种报警器在检测到烟雾时，喷放出一种称为异硫氰酸烯丙酯的化合物，这种化合物是发恶臭的食物如芥菜、山葵和芥末酱的辛辣味道和气味的原由。
When it detects smoke, the alarm emits a compound called allyl isothiocyanate, which is responsible for the pungent taste and smell of stinky foods like mustard, horseradish and wasabi.
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