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Non‐enzymic browning reactions of ascorbic acid and their inhibition. The identification of 3‐deoxy‐4‐sulphopentosulose in dehydrated, sulphited cabbage after storage
Author(s) -
Wedzicha Bronislaw L.,
McWeeny David J.
Publication year - 1974
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.2740250519
Subject(s) - browning , maillard reaction , ascorbic acid , chemistry , food science , legume , biochemistry , botany , biology
The presence of 3‐deoxy‐4‐sulphopentosulose in dehydrated, sulphited cabbage has been confirmed by mass spectrometry and good evidence is presented for the occurrence of 3‐deoxy‐4‐sulphohexosulose. These are the first “stable” organic sulphonates, derived from sulphite, to have been identified in a food. The former product arises from the inhibition of the non‐enzymic browning reaction of ascorbic acid by sulphite whereas the latter comes from the interaction of the additive with intermediates in Maillard browning.