What is it about Chinese "Hot Mustard" that gives you that "gasolene vapor" effect that makes your eyes water and sinuses clear up?

Just as the question says. There’s weak-ass Hot Mustard that you get in packets, then there’s the real mother deal that you get at legit restaraunts, the kind that, if you were to put enough of it on (which isn’t very much at all) you get this totally gnarly vapor effect that destroys your brain in an atomic rush of flavor?

I ask, because it seems that we eat a fair amount of Habanero snacks that don’t put off nearly the same heat as Hot Mustard… I add Habanero sauce to my chili, for example.