Sorbic acid-amine function interactions

• Published in: Food additives and contaminants Vol. 15; no. 4; pp. 487 - 493
• Main Authors: Ferrand, C, Marc, F, Fritsch, P, Saint-Blanquat, G. de
• Format: Journal Article
• Language: English
• Published: London Taylor & Francis Group 01.05.1998; Taylor & Francis
• Subjects: adducts; amine; Amines - chemistry; benzylamine; Biological and medical sciences; chemical reactions; Chromatography, Gas; ethylamine; Food additives; Food industries; food preservatives; Food Preservatives - chemistry; Food-Drug Interactions; Fundamental and applied biological sciences. Psychology; gas chromatography; Gas Chromatography-Mass Spectrometry; General aspects; interactions; kinetics; Magnetic Resonance Spectroscopy; methylamine; nuclear magnetic resonance; potassium sorbate; primary amines; sorbic acid; Sorbic Acid - chemistry; temperature; 2,4-Hexadienoic acid; Reaction product; Temperature effect; Model study; Foodstuff; Food additive; Antimicrobial agent; Preservative; Chemical reaction; Reaction mechanism; Kinetics; Primary amine; Molecular adduct
• ISSN: 0265-203X; 1464-5122
• DOI: 10.1080/02652039809374670

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 degrees C, to linear monoadducts and, at 50 degrees C and 80 degrees C, to cyclic derivatives resulting from double addition.