Sinalbin

Fixed

• 83-84 ° C ( pentahydrate )
• 139 ° C ( anhydrous)

Template: Infobox chemical / molecular formula search available

Sinalbin is a mustard oil glycoside, which is contained, inter alia, in the White mustard ( 2-2.5 %). It is the salt of Glucosinalbin with Sinapine.

Sinalbin is from action of the enzyme myrosinase, which is stored in the cell of the plant in another place, the mustard oil released by cleavage of the 4- Hydroxybenzylisothiocyanat glucose. This produces the typical sharp taste of mustard.

In contrast to allyl isothiocyanate, the vapor pressure of 4- Hydroxybenzylisothiocyanat is not so high, so the sharpness is more produced in the mouth.

In contrast to the sinigrin, the hydrolysis products are not stable in an acidic medium, the product of Sinalbins is also stable for long periods.

Swell

• Mustard oil glycoside