The Collaborative International Dictionary
Sinalbin \Sin*al"bin\, n. [From L. Sinapis + alba.] (Chem.) A glucoside found in the seeds of white mustard ( Brassica alba, formerly Sinapis alba), and extracted as a white crystalline substance.
Wiktionary
n. (context organic compound English) A glucosinolate found in the seeds of white mustard and in many wild plant species.
Wikipedia
Sinalbin is a glucosinolate found in the seeds of white mustard, Sinapis alba, and in many wild plant species. In contrast to mustard from black mustard ( Brassica nigra) seeds which contain sinigrin, mustard from white mustard seeds has only a weakly pungent taste.
Sinalbin is metabolised to form the mustard oil 4-hydroxybenzyl isothiocyanate by the enzyme myrosinase. The less sharp taste of white mustard is because 4-hydroxybenzyl isothiocyanate is unstable and degrades to 4-hydroxybenzyl alcohol and a thiocyanate ion, which are not pungent. Half-life of the isothiocyanate is depending on pH of the solution - longest time is 321 minutes at pH 3, and lowest is 6 min at pH 6.5. Glucobrassicin is a structurally related glucosinolate that likewise yields a non-pungent isothiocyanate due to reaction with water.
Usage examples of "sinalbin".
The seeds also contain the crystalline glucoside Sinalbin and the enzyme Myrosin, which unite to form a volatile oil, called Sinalbin Mustard Oil, used for various purposes, though not so pungent as that of Black Mustard.