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Formation of bitter substances in solutions containing vitamin C and aspartame

机译：在含有维生素C和阿斯巴甜的溶液中形成苦物质

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摘要

Ascorbic acid and aspartame are often present in nonalcoholic beverages. It was revealed that A/-(2-pyron-3-yl)aspartame (NPA) (Fig. 1) was formed by condensation reaction of dehydroascorbic acid (DAsA)-an oxidation product of ascorbic acid (AsA)-with Aspartame (APM), when heated at 90 (deg)C. Changes of sensory value were determined by hedonic evaluation and sensory flavour profiling. The course of nonenzymic browning was estimated both by sensory assay and by spectrophotometric measurements [1,2]. NPA was shown to be a principle of the strong bitter taste and off-flavour.
机译：非酒精饮料通常存在抗坏血酸和阿斯巴甜。揭示了一种/ - （2-pyron-3-基）阿斯巴甜（NPA）（NPA）（NPA）（NPA）（NPA）（DASA） - 抗坏血酸（ASA）的氧化产物 - 与阿斯巴甜（在90（DEG）C时加热时，APM）。感觉值的变化由储层评估和感官味道分析确定。通过感觉测定和通过分光光度测量估计非酶褐变的过程[1,2]。 NPA被证明是强烈苦味和味道的原则。

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