{"@context":{"obo_purl":"http://purl.obolibrary.org/obo/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","rdfs":"http://www.w3.org/2000/01/rdf-schema#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#"},"@id":"obo_purl:CHEBI_73224","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:CHEBI_52221"},"skos:notation":"CHEBI:73224","metadata_def:mappingSameURI":{"@id":"obo_purl:CHEBI_73224"},"metadata_def:mappingLoom":"allylisothiocyanate","metadata_def:prefLabel":"allyl isothiocyanate","obo_purl:IAO_0000115":"An isothiocyanate with the formula CH2=CHCH2N=C=S. A colorless oil with boiling point 152degreeC, it is responsible for the pungent taste of mustard, horseradish, and wasabi.","rdfs:label":[{"@value":"allyl isothiocyanate","@type":"http://www.w3.org/XML/1998/namespacestring"},"allyl isothiocyanate"],"oboinowl_gen:id":"CHEBI:73224"}