Mustard
Title: Mustard
Literature References: Annual plant with bright yellow flowers; varieties of Brassica spp. (also known as Sinapsis spp) Cruciferae. Habit. Europe, Asia, naturalized in U.S. Constit. Sinigrin (potassium myronate), myrosin, sinapine sulfocyanate, fixed oil; erucic, behenic, and sinapolic acids. Parts used are the seeds and the oils produced from them. Only black mustard yields a volatile oil which consists almost entirely of allyl isothiocyanate, q.v. Brief review: S. Arctander in Perfume and Flavor Materials of Natural Origin (Elizabeth, NJ, 1960) pp 424-425.
 
Derivative Type: Black mustard
Additional Names: Brown mustard; red mustard
Literature References: Dried ripe seeds of B. nigra (L.) Koch.
 
Derivative Type: White mustard
Additional Names: Yellow mustard
Literature References: Dried ripe seeds of B. alba (L.) Boiss.
 
Derivative Type: Fixed oil
Literature References: Vegetable oil expressed from the seeds of both black and white mustard. Constit. Chiefly the glycerides of oleic acid and other fatty acids, including arachidic.
Properties: Straw-colored or brownish-yellow, or greenish-brown liquid. d1515 0.914-0.916. Solidif -8° to -16°. nD40 1.4655-1.4670. Sapon no. 170-174. Iodine no. 92-97. Insol in water; slightly sol in alcohol; miscible with chloroform, ether, petr ether.
Index of refraction: nD40 1.4655-1.4670
Density: d1515 0.914-0.916
 
Use: Flavoring agent for foods. Fixed oil as cooking oil.
Therap-Cat: Counterirritant; has also been used as an emetic.

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