| 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 | 656567 |
| SMILES |
C1=CC(=CC=C1CC(=NOS(=O)(=O)[O-])S[C@H]2[C@@H]([C@H]([C@@H]([C@H](O2)CO)O)O)O)O
|
| 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 | |
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, 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.
The 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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