Non‐enzymic browning reactions of ascorbic acid and their inhibition. The production of 3‐deoxy‐4‐sulphopentosulose in mixtures of ascorbic acid, glycine and bisulphite ion

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Abstract
The inhibition of browning of ascorbic acid‐glycine mixtures by bisulphite ion has been studied at pH 3.0. Glycine enhances the formation of coloured products from ascorbic acid but it is not involved in the stages leading to the formation of 3‐deoxy‐pentosulose as a reactive intermediate in browning. One of the actions of bisulphite on the browning reaction is to interrupt the sequence of events leading from reactive carbonylic intermediates, such as 3‐deoxypentosulose, to other reactive intermediates and ultimately to coloured products. The reaction of bisulphite with 3‐deoxypentosulose or its dehydration product 3,4‐dideoxypentosulos‐3‐ene can give rise to 3‐deoxy‐4‐sulphopentosulose. This product has been isolated from a model system where it accounted for one third of the reacted bisulphite.
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