Intensely pungent and sharp — a stinging, sulfurous mustard bite reminiscent of freshly ground mustard seed or horseradish. Sharp lachrymatory quality with a green, slightly cabbage-like undertone. Not typically used in fine fragrance due to its aggressive, tear-inducing character.AI · claude-opus-4-7
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Perfume and Flavor Materials of Natural Origin, page 267.
The mixture of crushed white mustard, vinegar and salt in water is known as English Prepared Mustard. This mixture, as well as other triturates of white mustard, is strongly pungent and also skin-irritating, although less so than are the black mustard preparations.
White Mustard is used for its pungency when triturated as described above. It is often mixed with crushed black mustard in order to produce a powerful, aromatic-rich mustard-seasoning.
White Mustard is cultivated in many European countries in order to produce the fatty (“fixed”) oil from the seeds by hydraulic expressing.