- Sinalbin
Chembox new
ImageFile=Sinalbin structure.png
ImageSize=200px
IUPACName= [ [2-(4-Hydroxyphenyl)-1- [ [(2"S",3"R",4"S",5"S",6"R")-3,4,5-trihydroxy-6-(hydroxymethyl)-2-tetrahydropyranyl] thio] ethylidene] amino] sulfate
OtherNames=
Section1= Chembox Identifiers
CASNo=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
Section2= Chembox Properties
Formula=C14H18NO10S2-
MolarMass=424.42342
Appearance=
Density=
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Section3= Chembox Hazards
MainHazards=
FlashPt=
Autoignition=Sinalbin is a
glucosinolate found in the seeds of white mustard, Sinapis alba. In contrast to mustard from black mustard (Brassica nigra) seeds, containingsinigrin ), mustard from white mustard seeds has only a weaklypungent taste. [fr RICHARD H. Arômes alimentaires [http://www.cnrs.fr/chimie/communication/images/images-chimietous/minidossiers/cours%20aromes_hubert%20richard.pdf Document de cours] ]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
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