title: Reaction of sorbic acid in wheat flour doughs: reaction with thiols.
abstract: The general characteristics of the reaction between sorbic acid and thiols are reviewed. Cysteine adds to the conjugated diene in position 5 to form the substituted 3-hexenoic acid. This is labile in acid solution, yielding a quantitative amount of sorbic acid. When wheat flour doughs are treated with sorbic acid and heated, a significant amount of the sorbic acid is not recovered on extraction with methanol. The use of acidified methanol leads to a quantitative recovery of the preservation and evidence is presented to suggest that sorbic acid-thiol adducts are formed. This is the first report of 'reversibly bound' sorbic acid in a food.
authors.affiliation: Procter Department of Food Science, University of Leeds, UK.
authors.forename: G D
authors.initials: GD
authors.lastname: Khandelwal
authors.forename: Y L
authors.initials: YL
authors.lastname: Rimmer
authors.forename: B L
authors.initials: BL
authors.lastname: Wedzicha
mesh_terms: D003545:Cysteine / Q000737:chemistry; D005433:Flour / Q000032:analysis; D006358:Hot Temperature; D000432:Methanol; D013011:Sorbic Acid / Q000032:analysis / Q000737:chemistry*; D013438:Sulfhydryl Compounds / Q000737:chemistry*; D014908:Triticum
chemical_list: D013438:Sulfhydryl Compounds; D003545:Cysteine; D013011:Sorbic Acid; D000432:Methanol