Abstract
Sorbic acid has a system of conjugated double bonds which makes it able to undergo nucleophilic addition reactions with certain functions. The interactions between sorbic acid and amine functions present in the endogenous constituents of food were quantified. The formation of new products was demonstrated and the underlying mechanisms studied using ethyl sorbate and various amines. HPLC, GC, GC‐SM and NMR analyses of the reaction mixtures enabled the products to be isolated and identified. The addition reactions led, at 20°C, to linear monoadducts and, at 50°C and 80°C, to cyclic derivatives resulting from double addition.
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