Sinalbin degradation products in mild yellow mustard paste

Abstract

Sinalbin degradation products in mild yellow mustard paste were investigated. The analyzed material consisted of a mild yellow mustard paste condiment and ground white mustard seeds which were originally used in the mustard paste production process. The samples were extracted in a Soxhlet extraction system and analyzed by gas chromatography - mass spectrometry (GC-MS) technique. The only sinalbin degradation product in ground mustard seeds was 2-(4-hydroxyphenyl)acetonitrile. The most abundant sinalbin degradation product in yellow mustard paste was 4-(hydroxymethyl)phenol. Other compounds identified in this sample were: 4-methyl phenol, 4-ethyl phenol, 4-(2-hydroxyethyl)phenol and 2-(4-hydroxyphenyl) ethanoic acid

Glucosinolates in Food

“…The seeds of Brassica nigra, Brassica juncea, and Sinapis alba are the most frequently used, but also those of Brassica carinata, Brassica carista, and Brassica eruca can be used in some mustard preparation. During the preparation process, the GLSs contained in the seeds are degraded by myrosinase to produce ITCs (responsible for the pungent flavor), so that no GLSs can be found in the end product [189,190]. The type and level of GLS degradation products in mustard and, as consequence, the intensity of the associated pungent flavor greatly depend on the type of GLSs present in the seeds used for its production [189].…”

Characterization of mustard seeds and paste by DART ionization with time‐of‐flight mass spectrometry

“…Mustard seeds are used in the food industry to produce mustard, spices and as a raw material for manufacturing oil. The family Brassicaceae includes the following botanical species: Sinapis alba (white or yellow mustard), Brassica nigra (black mustard) and Brassica juncea L. (sarept mustard subdivided into two types—brown and oriental) . Oriental mustard seeds are darker in comparison to yellow mustards seeds, which is caused by a high content of phenolic compounds.…”

“…Oriental mustard seeds are darker in comparison to yellow mustards seeds, which is caused by a high content of phenolic compounds. Less frequently used mustards include Brassica carinata A. Braun, Brassica carista and Brassica eruca L …”

“…Mustard seeds contain secondary metabolites—the glucosinolates sinigrin and sinalbin, which have distinctive organoleptic characteristics . Yellow mustard seeds contain the glucosinolate sinalbin, which is degraded by the enzyme myrosinase (thioglucoside glucohydrolase EC 3.2.1.147) to 4‐hydroxybenzyl isothiocyanate, which has a delicate and weak pungent taste . Black mustard seeds contain the glucosinolate sinigrin, which is degraded by the enzyme myrosinase to volatile allyl isothiocyanate, which has a pungent taste .…”

“…The family Brassicaceae includes the following botanical species: Sinapis alba (white or yellow mustard), Brassica nigra (black mustard) [1] and Brassica juncea L. (sarept mustard subdivided into two types-brown and oriental). [2][3][4][5] Oriental mustard seeds are darker in comparison to yellow mustards seeds, which is caused by a high content of phenolic compounds [6] . Less frequently used mustards include Brassica carinata A. Braun, Brassica carista and Brassica eruca L. [2,3] Table mustard is often a mixture of two or more types of mustard seeds.…”