What is the chemical name for the pungent compound in wasabi?

The pungent compound in wasabi is allyl isothiocyanate.

Wasabi does not contain its characteristic heat as a stable, capsaicin-like oil. When the plant’s cells are damaged by grating, the enzyme myrosinase breaks down glucosinolates and releases volatile allyl isothiocyanate. The vapor travels into the nasal passages, which is why wasabi’s sharp sensation feels more nasal than the mouth-centered burn of chili peppers.

The same compound contributes to the pungency of horseradish and mustard. In plants, it functions as a chemical defense against herbivores and microbes. Human sensory nerves detect it partly through TRPA1, sometimes called the “wasabi receptor,” and TRPV1 also contributes to the irritation.

Sinigrin is a glucosinolate precursor associated especially with mustard, not the final pungent compound. Piperine produces black pepper’s heat, while capsaicin is responsible for chili-pepper heat. Real wasabi also contains other isothiocyanates, but allyl isothiocyanate is the standard answer for its initial pungency.