A variety of food products use mustard as a food ingredient due to its unique characteristics and properties, such as sharp flavor and bright colour. While it is a popular condiment, the potential of generating new products from mustard using thermal processing remains to be explored. Regarding the application of natural extracts in vegetable oils, one of the major limitations is the poor lipophilic nature of polyphenols Our past works on canola extensively studied thermally- aided wet-extraction to generate innovative green processing and co-processing technologies. Canola by-products were subjected to accelerated solvent extraction (ASE) and RapidOxy 100 roasting pre-treatments. This study employed a new thermal treatment namely- air frying and RapidOxy 100 to roast both high and sample-grade mustard varieties and their fractions, for the production of new ingredient-co-streams. Air frying temperatures (160-180oC) were the primary factors affecting the major lipid- soluble sinapic acid derivatives and the antioxidant canolol. The results obtained support a time-temperature dependent correlation for these compounds. The high-temperature processing thermally induced reactions that significantly affected the flavour and phenolic profile of mustard. A considerable amount of canolol was extracted from oil fraction which supports its lipophilic nature. Such treatments can enrich mustard-based ingredients with canolol and other flavor-active compounds. This study was interrupted by the current Covid-19 situation but will be continued once our return to the research laboratory is approved.