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Determination of Reactivity of Aspartame with Flavor Aldehydes by Gas Chromatography, HPLC and GPC
Author(s) -
HUSSEIN M. M.,
D'AMELIA R. P.,
MANZ A. L.,
JACIN H.,
CHEN WT.C.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12457.x
Subject(s) - aspartame , chemistry , cinnamaldehyde , benzaldehyde , decanal , reactivity (psychology) , vanillin , aldehyde , citral , chromatography , gas chromatography , organic chemistry , food science , essential oil , catalysis , medicine , alternative medicine , pathology
The reactivity of Aspartame with several aldehydes in ethanol was determined by gas chromatographic analysis of the reacted aldehyde. The model aldehydes were benzaldehyde, cinnamaldehyde, citral, n‐decanal, and vanillin. The data showed that Aspartame is quite reactive with the aldehydes, although the reactivity differed with each. Detection of and analysis for the reaction products were done by HPLC and GPC. Molecular weights of cinnamaldehyde‐Aspartame and benzaldehyde‐Aspartame reaction products were determined by GPC. The reactivity is dependent on the relative concentrations of the reactants. It is also influenced by the reaction medium.