Studies of the Interaction between Aspartame and Flavor Vanillin by High Performance Liquid Chromatography
- 1 March 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (2) , 562-564
- https://doi.org/10.1111/j.1365-2621.1988.tb07756.x
Abstract
The reaction between aspartame (APM) and vanillin was dependent on the molar ratio of reactants, temperature, water activity (aw) 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 aw 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.This publication has 1 reference indexed in Scilit:
- Determination of Reactivity of Aspartame with Flavor Aldehydes by Gas Chromatography, HPLC and GPCJournal of Food Science, 1984