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Concentrations of some sulphonates derived from sulphite in certain foods and preliminary studies on the nature of other sulphite derived products
Author(s) -
Wedzicha Bronislaw L.,
McWeeny David J.
Publication year - 1975
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.2740260313
Subject(s) - chemistry , sulfur , sulfur dioxide , food science , food products , composition (language) , environmental chemistry , organic chemistry , philosophy , linguistics
The amounts of 3‐deoxy‐4‐sulpho osuloses present in a number of commodities, in which sulphur dioxide is a permitted additive, have been measured. This is the first reported quantitative analysis of “stable” organic products, derived from sulphite, in a food. The amounts measured reflect the chemical composition of the food and the treatment it receives after sulphite addition. By reaction with other food components, 3‐deoxy‐4‐sulpho osuloses can give rise to other sulphurcontaining products.