Ascorbic acid, volatile sulfur

N-Nitrosamines are formed in foods by the reaction of secondary and tertiary amines with a nitrosating agent, usually nitrous anhydride, which forms from nitrite in acidic, aqueous solution. NDMA is the most common volatile amine found in food. Food constituents and the physical make-up of the food can affect the extent of nitrosamine formation. Ascorbic acid and sulfur dioxide have been used to inhibit the formation of nitrosamines. 

Table YII. Odor assessment and concentrations of volatile sulfur compounds in broccoli florets treated with water (control), or solutions of ascorbic acid (SOOppm), phosphoric acid (0.1 M), or sodium hydroxide (0.01 M), and stored under modified atmospheres at 10°C for 4 days...

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