COMPUTER-AIDED ORGANIC SYNTHESIS AS A TOOL FOR GENERATION OF POTENTIALLY NEW FLAVOURING COMPOUNDS FROM ASCORBIC ACID

摘要

Odour, flavour, colour, and appearance are very important characteristics of fresh and processed foods. During heating, processing, canning, and storage of foods, reducing sugars and amino acids react via the Maillard reaction. However, also other numerous constitutents, such as vitamins and lipids, participate in the formation of aromas and melanoidins in foods. Among vitamins, L-ascorbic acid (vitamin C) plays a significant role as a reductone and antioxidant.