Reaction of dehydroascorbic acid with aspartame
1997
Sakurai, H. | Ishii, K. (Nihon Univ., Tokyo (Japan). College of Biological Resources Science) | Pokorny, J. | Nguyen, H.T.T. | Reblova, Z. | Valentova, H.
Solutions of dehydroascorbic acid and its mixture with aspartame were heated to 80, 90 and 100 degrees C. The content of dehydroascorbic acid decreased in complicated manner, the reaction rate increased with increasing temperature and in presence of aspartame. The browning proceeded more rapidly at early reaction stages and was stimulated by aspartame. Acidic and sweet tastes were not substantailly affected by heating. In presence of mixtures with aspartame, caramel flavour was substantially weaker, and burnt flavour did not develop. Contrary to solutions of sole dehydroascorbic acid, musty, mouldy and rotten flavour scents were produced in heated mixtures of dehydroascorbic acid with aspartame, most probably due to N-(2-pyron-3-yl)aspartame, which possesses similar flavour, in addition to floral and fruity flavour notes.
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