|Jmol-3D images||Image 1|
|Molar mass||425.43 g mol−1|
| (what is: / ?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
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 which contain sinigrin, mustard from white mustard seeds has only a weakly pungent taste.
The less sharp taste is because 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.
- (French) RICHARD H. Arômes alimentaires Document de cours