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| Sinalbin | |
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| IUPAC name | [ [2-(4-Hydroxyphenyl)-1-[ [(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)-2-tetrahydropyranyl]thio]ethylidene]amino] sulfate |
| Identifiers | |
| CAS number | 20196-67-2 |
| PubChem | |
| SMILES |
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| Properties | |
| Molecular formula | C14H18NO10S2- |
| Molar mass | 424.42342 |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox references |
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Sinalbin is a glucosinolate found in the seeds of white mustard, Sinapis alba. In contrast to mustard from black mustard (Brassica nigra) seeds, containing sinigrin), mustard from white mustard seeds has only a weakly pungent taste.1
The less sharp taste is due to the fact that the mustard oil from this specific glucosinolate, 4-hydroxybenzyl isothiocyanate, is unstable. With a half life of one or a few hours, the pungent mustard oil degrades to 4-hydroxybenzyl alcohol and thiocyanate ion, which are not pungent. Glucobrassicin is a structurally related glucosinolate that likewise yields a non-pungent isothiocyanate due to reaction with water.
Chemical name of sinalbin is p-Hydroxybenzylglucosinolate and cas number: 19253-84-0.
References
- ^ (French) RICHARD H. Arômes alimentaires Document de cours
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- This page was last modified on 12 September 2008, at 04:40.
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