77. Mustard

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch77

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Mustard, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch77

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • mustard;
  • Chinese, using it for seasoning food - in Europe, as condiment for salted meat;
  • digestive system protection - Ancient Greeks, using mustard as seasoning for their meat and fish;
  • Roman soldiers, bringing spice to England - valuable ingredients of seasoning;
  • black mustard (Brassica nigra) and brown mustard (Brassica juncea) - grouped as black mustard;
  • light-colored mustard, as white or yellow mustard (Brassica hirta or Brassica alba) - plants with hairy stems;
  • mustard seeds, source of fixed oil - 30% of dry seed, naturally of triglycerides;
  • essential oil of mustard - action of enzyme myrosinase on right variety of mustard;
  • spinning cone column (SCC) method - aroma recovery from fruit pulp;
  • mustard oil, highly volatile, pungent and hazardous


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Essential Oil

  • Oleoresin

  • Uses

  • Identification Numbers

  • References