Sinalbin degradation products in mild yellow mustard paste | Zendy

D. Paunović | Zendy; Tatjana Šolević Knudsen | Zendy; Mirjana Krivokapic | Zendy; Branislav Zlatković | Zendy; Mališa Antić | Zendy

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Sinalbin degradation products in mild yellow mustard paste

Author(s) -

D. Paunović,

Tatjana Šolević Knudsen,

Mirjana Krivokapic,

Branislav Zlatković,

Mališa Antić

Publication year - 2011

Publication title -

hemijska industrija

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.147

H-Index - 19

eISSN - 2217-7426

pISSN - 0367-598X

DOI - 10.2298/hemind110627055p

Subject(s) - phenol , chemistry , extraction (chemistry) , degradation (telecommunications) , chromatography , gas chromatography–mass spectrometry , hydroxymethyl , mass spectrometry , organic chemistry , telecommunications , computer science

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

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