sinigrin

American  

[sin-i-grin] / ˈsɪn ɪ grɪn /

noun

Chemistry.

1. a glucosinolate found in certain plants of the mustard family, including black mustard, broccoli, Brussels sprout, and horseradish: the pungent taste and aroma released from the crushed sinigrin-rich seeds or plant tissue are valued as insect deterrents as well as culinary enhancers.

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Etymology

Origin of sinigrin

First recorded in 1875–80; from New Latin Sin(āpis n)igra, a former taxonomic name for black mustard (from Latin sināpis “mustard”) + nigra, feminine singular adjective of niger “black”) + -in sinapine, Negro ) + -in ²

Example Sentences

Researchers determined that some of the older varieties — hundreds of them, actually — stored in the “gene bank” had lower levels of two glucosinolates called sinigrin and progoitrin, the chemicals that made brussels sprouts so acrid.

From Salon

Sinigrin or the potassium salt of myronic acid, C10H16NS2KO9�H2O, occurs in black pepper and in horse-radish root.

From Project Gutenberg

The formulae of sinigrin, sinalbin, sinapin and jalapinolic acid are:— 2.

From Project Gutenberg