Development of white mustard (Sinapis alba L.) essential oil, a food preservative

► White mustard essential oil (WMEO) with 8% p-hydroxybenzyl isothiocyanate (p-HBITC) was made on a large scale. ►p-HBITC was purified from WMEO in good yield. ► Triacylglycerols of WMEO were unaltered compared to cold pressed mustard oil. ► New HPLC methods to quantify p-HBITC and hydrolytic products were developed.