Abstract
-AAs in 6 M HCl at 100°C. The rate of isomerization on heating in vinegar and aqueous AcOH was aspartic acid (Asp)>serine (Ser)≫proline (Pro), whereas in 6 M HCl it was Asp>Pro≫Ser. Heating of L-Pro together with glucose and fructose in 5% AcOH at 100°C for 96 h led to the formation of 24% D-Pro relative to L-Pro. From the data it is concluded that high relative amounts of D-Pro detected in matured vinegars are not attributable to acid-catalyzed racemization. In balsamic vinegars high relative amounts of D-Pro are mainly attributed to the Maillard reaction.
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