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Sorbic acid-amine function interactions

C Ferrand1, F Marc, P Fritsch

  • 1Département des Sciencs et Techniques d'Agen, Université Bordeaux I, Foulayronnes, France.

Food Additives and Contaminants
|October 9, 1998
PubMed
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Sorbic acid reacts with food amines via nucleophilic addition, forming new compounds. Reaction temperature influences product structure, yielding linear or cyclic derivatives.

Area of Science:

  • Food chemistry
  • Organic chemistry
  • Chemical analysis

Background:

  • Sorbic acid is a common food preservative.
  • Its conjugated double bonds facilitate nucleophilic addition reactions.
  • Interactions with food's endogenous amine compounds are not fully understood.

Purpose of the Study:

  • To quantify sorbic acid interactions with food amine functions.
  • To identify and characterize new products formed.
  • To elucidate the reaction mechanisms and temperature-dependent outcomes.

Main Methods:

  • Utilized ethyl sorbate and various amines for reaction studies.
  • Employed High-Performance Liquid Chromatography (HPLC).
  • Utilized Gas Chromatography (GC), GC-Mass Spectrometry (GC-MS), and Nuclear Magnetic Resonance (NMR) for analysis.

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Main Results:

  • Demonstrated the formation of novel chemical products from sorbic acid and amine reactions.
  • Identified linear mono-adducts at 20 degrees C.
  • Characterized cyclic derivatives, resulting from double addition, at elevated temperatures (50 degrees C and 80 degrees C).

Conclusions:

  • Sorbic acid undergoes nucleophilic addition with amines in food matrices.
  • Reaction temperature is a critical factor controlling the formation of linear versus cyclic adducts.
  • Understanding these reactions is key for food safety and quality assessment.