J. Elmore, A. Dodson, D. Mottram
2014
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Abstract
Propylene glycol (1,2-propanediol, PG) is a solvent commonly used in the preparation of commercial food flavorings. Under acidic or basic conditions, PG can react with components of food flavorings to give new compounds. Three particular reactions are described: the reaction of PG with aldehydes and ketones to give acetals and ketals, the reaction of PG with organic acids to give mono-and di-esters, and the transesterification reaction of PG with lactones to give dihydroxy esters. The effect of propylene glycol on the sensory quality of stored food flavorings is discussed.