Identification of novel adducts from ascorbic acid and vanillyl alcohol

摘要

L-Ascorbic acid is often used as naturally occurring antioxidant in food applications, but also known as precursor for many specific enzyme reactions as prevention of scurvy. Due to its reactivity ascorbic acid is capable of various interactions with food ingredients by Michael-type addition, nucleophilic Substitution and Maillard-type reaction which can cause off-flavours and changes in taste and colour. Poss and Belter de-scribed the addition of ascorbic acid to the protonated quinone methide generated from p-hydroxybenzyl alcohol and Preo-brazhenskaya et al. were focused on the interaction of ascorbic acid with vanilmandelic acid. Moreover the formation of the off-flavour 6-propylbenzofuran-7-ol in apple beverages deriv-ing from the reaction of ascorbic acid and (E)-hex-2-enal was described. In comparison to Poss and Belter and Preob-razhenskaya et al., respectively, the interaction of ascorbic acid and vanillyl alcohol is investigated in a model study.