Sinigrin

Colorless solid (potassium salt)

Fixed

125-127 ° C

Template: Infobox chemical / molecular formula search available

Sinigrin is a mustard oil glycoside, which is contained, inter alia, black mustard and in horseradish.

It is found in many plants of Kreuzblütlerfamilie one of the original substances for the pungent taste, which is perceived by feeding or eating at destroying cell membranes and can be understood as a self-protection of the plant.

Black mustard (Brassica nigra) is particularly rich in sinigrin, some Oriental varieties of brown mustard (Brassica juncea ) have high levels of.

Of sinigrin is by exposure of the enzyme myrosinase, which is stored in the cell of the plant in another place, the elimination of glucose released allyl isothiocyanate which is the carrier of the sharp taste. This substance is also used as a therapeutic allyl, but is not stable in the long term and is further degraded in an aqueous medium.

In contrast to 4- Hydroxybenzylisothiocyanat, which is formed from sinalbin, allyl isothiocyanate has a much higher vapor pressure and therefore also produced in the throat and in the nose an impression of sharpness.

Swell

• Mustard oil glycoside