Accelerated Kinetic Study of Aspartame Degradation in the Neutral pH Range

Journal of Food Science

Volumn 56, Issue 6, 1991, Pages 1671-1675

  TSOUBELI, MENEXIA N ^a   LABUZA, THEODORE P ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

accelerated storage; degradation; kinetics; pH

Indexed keywords

EID: 84987285740     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1991.tb08668.x     Document Type: Article

References (20)

1. Aspartame degradation as a function of “water activity
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3. Fourier transform‐infrared spectroscopic study of the decomposition of aspartame
4. Liquid chromatographic determination of aspartame in dry beverage bases and sweetener tablets with confirmation by thin layer chromatography
5. Decomposition products of L‐aspartyl‐L‐phenylalanine methyl ester and their identification by gas‐liquid chromatography
6. Properties and stability of aspartame
7. Enforced general acid‐base catalysis of complex reactions and its limitations
8. Application of chemical kinetics to deterioration of foods
9. Reaction kinetics and accelerated tests simulation as a function of temperature
10. Aspartame‐A sweet surprise
11. Stability of aspartame in artificial syrups
12. Kinetic decomposition of aspartame hydrochloride (USAL) in aqueous solutions
13. Analysis of the peptide sweetener aspartame by liquid chromatography
14. Quantitative TLC determination of aspartame in beverages
15. Mass spectrometric determination of aspartame decomposition products. Evidence for (3‐isomer formation in solution
16. An ion pair high performance liquid chromatographic method for the determination of aspartame and its decomposition products