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Volumetric determination of p ‐hydroxybenzyl isothiocyanate in sinalbin ( p ‐hydroxybenzylglucosinolate) and in white mustard seed ( Sinapis alba L)
Author(s) -
Raghavan B.,
Shankaranarayana M. L.,
Nagalakshmi S.,
Natarajan C. P.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740221007
Subject(s) - white mustard , isothiocyanate , sinapis , chemistry , mustard seed , thiocyanate , brassica , allyl isothiocyanate , chromatography , food science , horticulture , organic chemistry , biology
p‐Hydroxybenzyl isothiocyanate is the constituent responsible for both flavour and aroma in white mustard. This isothiocyanate is not present in the free state as such but is produced as a result of hydrolysis of sinalbin present in the mustard. A survey of the existing methods showed the lack of a specific, quick and a reliable method for the estimation of p‐hydroxybenzyl isothiocyanate. A titrimetric method has been developed which is based on the quantitative conversion of p‐hydroxybenzyl isothiocyanate into thiocyanate. The thiocyanate is then determined iodometrically after conversion to cyanogen bromide. The method is applicable to pure sinalbin, white mustard and also to mixed mustard flour consisting of black and white mustard.