Consumption of mustard (spicy English Mustard), wasabi and horseradish based food dressings usually result in a burning, tingling or freezing sensation in the brain/scalp and nostrils as the vapour goes through the nasal cavity. 

I read somewhere, the checmical which gives the burning sensation is **isothyocyanates**. And some of the posts roughly mention about sinuses being agitated due to this chemical vapour.

How to explain this from biochemical and biology aspect? e.g. What sort of a cell reaction, if any receptors involved etc. (Appreciate an answer that is [similar to **the type of explanation** here.](https://youtu.be/R8JMfbYW2p4))