Sinalbin
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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 | 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 disclaimer and references |
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Sinalbin is a glucosinolate found in the seeds of mustard (like sinigrin) which elicits a pungent taste.[1]
It is also chemically related to Gluconasturtiin another glucosinolate with pungent taste found in horseradish.[2]
Chemical name of sinalbin is p-Hydroxybenzylglucosinolate and cas number: 19253-84-0.
[edit] References
- ^ (French) RICHARD H. Arômes alimentaires Document de cours
- ^ XIAN LI, KUSHAD MM (2004) Correlation of glucosinolate content to myrosinase activity in horseradish (Armoracia rusticana). J. agric. food chem. (52)23, pp. 6950-6955
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