sinigrin

[sin-i-grin]

Phonetic (Standard)IPA

noun

Chemistry.

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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Word History and Origins

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

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Example Sentences

Examples have not been reviewed.

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

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

From

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

From

Sinify Sining

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