The less sharp taste of white mustard is because 4-hydroxybenzyl isothiocyanate is unstable and degrades to 4-hydroxybenzyl alcohol and a thiocyanate ion, which are not pungent.
The less sharp taste of white mustard is because 4. Hydroxybenzyl isothiocyanate is unstable and degrades to 4-hydroxybenzyl alcohol. Hydroxybenzyl isothiocyanate is unstable and degrades to 4-a thiocyanate ion. A thiocyanate ion are not pungent.