The synalbine whose term in the official IUPAC nomenclature is: [(2S, 3R, 4S, 5S, 6R) -3,4,5-trihydroxy-6- (hydroxymethyl) oxan-2-yl] 2- (4-hydroxyphenyl) -N-sulfoxideanimidothioate and whose brute or molecular formula is: C14H19NO10S2 is a glucosinolate present in the seeds of white mustard (Sinapis alba L.), wild mustard (Sinapis arvensis L.) and in many species of wild plants.
Unlike black mustard seed mustard (Brassica nigra (L.) W.D.J. Koch, 1833) which contains sinigrin, white mustard seed mustard has a milder and slightly pungent taste.
Sinalbine is metabolised and forms 4-hydroxybenzyl isothiocyanate mustard oil, via the tyrosinase enzyme.
The less acute taste of white mustard is due to the fact that 4-hydroxybenzyl isothiocyanate is unstable and degrades in 4-hydroxybenzyl alcohol and thiocyanate ion, which are not pungent.
The half-life of the isothiocyanate depends on the pH of the solution: it has a time of 321 minutes at pH 3 and 6 minutes at pH 6.5.
Glucobrassicin is a structurally related glucosinolate which produces a non-pungent isothiocyanate due to the reaction with water.
Warning: The information given is not medical advice and may not be accurate. The contents are for illustrative purposes only and do not replace medical advice.