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.
Highlights
Sinalbin degradation products in mild yellow mustard paste were investigated
The investigated material consisted of two samples: a mild yellow mustard paste condiment and ground white mustard seeds which were originally used in the mustard paste production process
Experiments were conducted with the aim of investigating sinalbin degradation products in the mild yellow mustard paste condiment
Summary
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. Glucosinolate sinalbin (characteristic of white mustard seeds) primarily yields the 4-(isothiocyanatomethyl)phenol, a compound which is only slightly volatile and contributes significantly to the sharp pungent taste of mustard [7]. The chemical composition of mustard seeds, as well as degradation pathways of related glucosinolates, have been investigated in detail, only a few papers on the chemical composition of mustard paste created from brown and black mustard have been published so far [9,10], and to the best of our knowledge, there has been no detailed investigation of a chemical composition of a mild mustard paste
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