The pungency in radish is due to

A. Capsanthin

B. Sulphur

C. Isothiocyanates

D. None of these

Answer: Option C

Solution(By Examveda Team)

The pungent flavor in Radish is due to the presence of Isothiocyanates.
Isothiocyanates are the chemical group formed by substituting the oxygen in the isocyanate group with a Sulphur.
It is the chemical group formed by substituting the oxygen in the isocyanate group with a Sulphur. Naturally, it is produced by enzymatic action and conversion of metabolites called glucosinolates. It is produced in cruciferous vegetables, like bok choy, broccoli, cabbage, cauliflower, radish, kale, etc.