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The reactivity of intermediates in non‐enzymic browning reactions towards nitrite ion
Author(s) -
Wedzicha Bronislaw L.,
Hill David,
Cockshott Janet B.
Publication year - 1982
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.2740330319
Subject(s) - browning , reactivity (psychology) , chemistry , nitrite , ion , organic chemistry , biochemistry , nitrate , medicine , alternative medicine , pathology
The intermediates of non‐enzymic browning reactions, 4, 5‐dihydroxy‐2‐oxopentanal and 2‐oxo‐4,5,6‐trihydroxyhexanal, show significant reactivity towards nitrite ion at pH 4.7 and 7.0, respectively.