Definitions
from The Century Dictionary.
- noun Same as
potassium myronate (which see, undermyronate ).
from the GNU version of the Collaborative International Dictionary of English.
- noun (Chem.) A glucoside found in the seeds of black mustard (
Brassica nigra , formerlySinapis nigra ) It resembles sinalbin, and consists of a potassium salt of myronic acid.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun biochemistry A
glycosinolate glycoside found in manybrassicas and related plants,toxic in large quantities but also responsible for the pungent bite ofhorseradish and hotmustard
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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When these vegetables are cut, chewed or digested, a sulfur-containing compound called sinigrin is brought into contact with the enzyme myrosinase, resulting in the release of glucose and breakdown products, including highly reactive compounds called isothiocyanates.
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When these vegetables are cut, chewed or digested, a sulfur-containing compound called sinigrin is brought into contact with the enzyme myrosinase, resulting in the release of glucose and breakdown products, including highly reactive compounds called isothiocyanates.
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The heat comes from sinigrin, a volatile, pungent compound similar to mustard oil in its intensity and effect.
Hugh Fearnley-Whittingstall's horseradish recipes Hugh Fearnley-Whittingstall 2010
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It has large, brown seeds that contain somewhat less sinigrin than black mustard and therefore less potential pungency.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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One of the major types (sinigrin, also the major mustard precursor) tastes bitter itself but produces a nonbitter thiocyanate, while the other (progoitrin) is nonbitter but produces a bitter thiocyanate.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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It has large, brown seeds that contain somewhat less sinigrin than black mustard and therefore less potential pungency.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Horseradish Horseradish is a west Asian cabbage relative, Armoracia rusticana, remarkable for large fleshy white roots rich in sinigrin and its volatile pungent compound.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Horseradish Horseradish is a west Asian cabbage relative, Armoracia rusticana, remarkable for large fleshy white roots rich in sinigrin and its volatile pungent compound.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Wasabi Wasabi is the enlarged stem of an East Asian cabbage relative that also accumulates sinigrin as a chemical defense.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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• Black mustard, Brassica nigra, is a Eurasian native, small and dark-hulled, with a high content of the defensive storage compound sinigrin and therefore a high pungency potential.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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