Definitions
from The Century Dictionary.
- noun A colorless compound, HO.C6H4.CH2N: C(SC6H11O5).O.SO3.-C16H24O5N.5H2O, contained in the seed of white mustard. It crystallizes in glassy lustrous needles and is colored intensely yellow by a very minute trace of alkali.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Chem.) A glucoside found in the seeds of white mustard (
Brassica alba , formerlySinapis alba ), and extracted as a white crystalline substance.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun organic chemistry A
glucosinolate found in theseeds of white mustard and in manywild plant species .
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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• White or yellow mustard, Sinapis alba or Brassica hirta, is a European native with large pale seeds and a different defensive storage compound, sinalbin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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• White or yellow mustard, Sinapis alba or Brassica hirta, is a European native with large pale seeds and a different defensive storage compound, sinalbin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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These substances may be natural constituents of the seeds, such as gossypol and cylopropenoid fatty acids in cottonseed, cyanogenetic glycoside in linseed, ricin in castor beans, sinigrin or sinalbin in mustard seed, saponin in shea nuts, the trypsin inhibitor in soyabeans, or toxic mould metabolites, such as aflatoxin, which may form if the seeds are allowed to spoil by moulds.
Chapter 7 1995
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Agricultural Research Service studies suggest sinalbin and other compounds released into soil by applications of white mustard seed meals can kill or suppress certain weedy grasses and annual broadleaf weeds.
High Plains Journal 2009
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The irritating portion of sinalbin is much less volatile than the irritant in sinigrin, so little of white mustard’s pungency rises into the nose.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The irritating portion of sinalbin is much less volatile than the irritant in sinigrin, so little of white mustard’s pungency rises into the nose.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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