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Studies of the Interaction between Aspartame and Flavor Vanillin by High Performance Liquid Chromatography
Author(s) -
CHA A.LICE SHEN.,
HO C.HITANG
Publication year - 1988
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.1365-2621.1988.tb07756.x
Subject(s) - vanillin , aspartame , chemistry , high performance liquid chromatography , flavor , chromatography , furfural , aldehyde , citric acid , amine gas treating , extraction (chemistry) , benzyl alcohol , organic chemistry , catalysis , biochemistry
The reaction between aspartame (APM) and vanillin was dependent on the molar ratio of reactants, temperature, water activity (a w ) and the presence of citric acid. The extent of the aldehyde‐amine condensation reaction in the APM/vanillin (molar ratio 1:1) model system at 3.3°C, 25°C and 37.8°C and a w of 0, 0.07, 0.18.032, 0.64, and 1.0 was monitored by high performance liquid chromatography (HPLC). The HPLC method could detect APM and vanillin simultaneously at ppm. Benzyl alcohol was used as the internal standard. This sensitive method measured the change at the picomole level. Schiff base formation followed second order kinetics for each temperature. The activation energy was 11.67 Kcal/mole for the APM/vanillin (1:1) system.