{"id":13047,"date":"2024-04-19T12:00:00","date_gmt":"2024-04-19T12:00:00","guid":{"rendered":"https:\/\/www.africa-press.net\/sao-tome-e-principe\/politique\/pourquoi-la-moutarde-monte-t-elle-litteralement-au-nez"},"modified":"2024-04-20T08:02:29","modified_gmt":"2024-04-20T08:02:29","slug":"pourquoi-la-moutarde-monte-t-elle-litteralement-au-nez","status":"publish","type":"post","link":"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/pourquoi-la-moutarde-monte-t-elle-litteralement-au-nez","title":{"rendered":"Pourquoi la moutarde monte-t-elle litt\u00e9ralement au nez ?"},"content":{"rendered":"

Africa-Press – S\u00e3o Tom\u00e9 e Pr\u00edncipe. <\/strong><\/span>La moutarde est l\u2019un des condiments pre\u0301fe\u0301re\u0301s des Franc\u0327ais. Elle peut provoquer une sensation de bru\u0302lure qui fait tout son charme gustatif. Mais lorsqu\u2019on en mange un peu trop, elle prend l\u2019ascendant sur l\u2019aliment et elle nous monte litte\u0301ralement au nez. Cle\u0301mentine Bousquet-Mercadier nous demande sur la page Facebook de Sciences et Avenir pourquoi. C\u2019est notre question de la semaine.<\/p>\n

Le secret du piquant de la moutarde: l\u2019isothiocyanate d\u2019allyle<\/b><\/p>\n

Le secret de la moutarde re\u0301side dans un compose\u0301 chimique bien particulier. Il se nomme \u201cisothiocyanate d\u2019allyle\u201d et il s\u2019agit de la \u201cprincipale substance piquante de la moutarde, du raifort et du wasabi\u201d, rappelait une e\u0301tude publie\u0301e en 2021 dans la revue spe\u0301cialise\u0301e Food Quality and Preference. L\u2019isothiocyanate d\u2019allyle \u201cprovoque une sensation de bru\u0302lure et un effet lacrymoge\u0300ne lors de la consommation\u201d.<\/p>\n

Comme l\u2019expliquait Sciences et Avenir dans un pre\u0301ce\u0301dent article, les graines de moutarde contiennent des glucosinolates, des compose\u0301s soufre\u0301s: la sinigrine et la sinalbine. Les glucosinolates sont hydrolyse\u0301s par une enzyme, la myrosinase, causant finalement une production d\u2019isothiocyanate d\u2019allyle.<\/p>\n

Plus la concentration est e\u0301leve\u0301e, plus le produit est piquant<\/b><\/p>\n

Il existe une quarantaine d\u2019espe\u0300ces de plants de moutarde dont trois types, issus des genres Sinapis et Brassica, sont principalement cultive\u0301s. Ainsi, les graines brunes (Brassica juncea) et noires (B. nigra) servent a\u0300 la production de la moutarde fine de Dijon, forte et extra-forte.<\/p>\n

Brassica nigra affiche de base une teneur en isothiocyanate d\u2019allyle de 4 a\u0300 18 mg\/g quand Brassica juncea a pluto\u0302t des concentrations comprises entre 3,3 et 4,4 mg\/g. Plus la concentration est e\u0301leve\u0301e, plus le produit est piquant. Ainsi, il faut compter une concentration en isothiocyanate d\u2019allyle de 4 mg\/ 100 g de produit pour les moutardes douces, d\u2019environ 28 mg\/ 100g pour les fortes et de 212 mg\/ 100 g pour les extra-fortes.<\/p>\n

L\u2019importance du nerf trijumeau<\/b><\/p>\n

Dans notre organisme, la sensation de piquant de la moutarde est perc\u0327ue gra\u0302ce aux re\u0301cepteurs du syste\u0300me trige\u0301minal. \u201cCe syste\u0300me est compose\u0301 du nerf trijumeau qui se divise en trois branches dans la bouche, le nez et les yeux\u201d, expliquent l\u2019INRAE et le CNRS dans une fiche explicative sur le gou\u0302t. C\u2019est pour cette raison que la moutarde entre\u0301e par la bouche nous monte au nez !<\/p>\n

Pour plus d’informations et d’analyses sur la S\u00e3o Tom\u00e9 e Pr\u00edncipe<\/a>, suivez Africa-Press<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Africa-Press – S\u00e3o Tom\u00e9 e Pr\u00edncipe. La moutarde est l\u2019un des condiments pre\u0301fe\u0301re\u0301s des Franc\u0327ais. Elle peut provoquer une sensation de bru\u0302lure qui fait tout son charme gustatif. Mais lorsqu\u2019on en mange un peu trop, elle prend l\u2019ascendant sur l\u2019aliment et elle nous monte litte\u0301ralement au nez. Cle\u0301mentine Bousquet-Mercadier nous demande sur la page Facebook […]<\/p>\n","protected":false},"author":82,"featured_media":13046,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,10],"tags":[36,55,56],"class_list":["post-13047","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-divers","category-toutes-les-actualites","tag-africa-press","tag-africa-press-sao-tome-e-principe","tag-sao-tome-e-principe"],"yoast_head":"\nPourquoi la moutarde monte-t-elle litt\u00e9ralement au nez ? - S\u00e3o Tom\u00e9 e Pr\u00edncipe<\/title>\n<meta name=\"description\" content=\"La moutarde est l\u2019un des condiments pre\u0301fe\u0301re\u0301s des Franc\u0327ais. 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