Sinigrin (1), the most commonly known glucosinolate, is a naturally occurring thiosugar, widely distributed in the botanic family Cruciferae. Sinigrin was first isolated in 1839 from seeds of black mustard in the form of its potassium salt.1Commercially available sinigrin is obtained by extraction from horseradish.2So far a number of natural glucosinolates and their analogs have been synthesized.3-10The only synthesis of compound1, leading to a crystalline product on the miligram scale, has been reported by Benn and Ettlinger3(Scheme 1). Their procedure has been applied by Kjaer and Jensen4for the synthesis of the higher homologue of sinigrin (1), but no information of the overall yield has been provided.