Chirality and the nature of food authenticity of aroma

• Autorzy: Zawirska-Wojtasiak R

Warianty tytułu

PL

Chiralność a natura żywności autentyczność zapachu

• Języki publikacji: EN

Abstrakty

EN

The phenomenon of chirality, common in nature, pertains also to food components. The effect of the chiral structure of chemical compounds is the occurrence of optical isomers, i.e. enantiomers. The only source of optically active substances are living organisms, which produce most frequently mostly one of isomers. Proteins and carbohydrates are chiral: amino acids are found in proteins only in the L form, whereas carbohydrates are formed of D-saccharides. Enantiomers may exhibit diverse behaviour in reactions with biologically active compounds of living organisms. Chiral structure of proteins turned out to be significant in the perception of taste perceptions as well as the perception of aroma. The most characteristic phenomenon is chirality among odorants. Numerous compounds essential for aroma are found in nature in the form of two isomers, with considerable predominance of one of them, while the ratio of these isomers is specific and stable. Enantiomers of odorants may differ in the intensity and character of their smell. The phenomenon of chirality has been known since mid-1800; however, it then constituted a serious analytical problem. Only the development of methods facilitating the separation of optical isomers created a possibility to investigate its universality and importance in living organisms. The application of more and more advanced analytical techniques in the control of chiral nature of food ingredients may be used to detect adulterations and especially to determine authenticity of fragrances.

PL

Zjawisko chiralności, które jest powszechne w przyrodzie, dotyczy także składników żywności. Wynikiem chiralnej struktury związków chemicznych jest występowanie izomerów optycznych, czyli enancjomerów. Źródłem optycznie czynnych substancji są wyłącznie organizmy żywe, które wytwarzają najczęściej w znacznej przewadze jeden z izomerów. Chiralne są białka i węglowodany: aminokwasy występują w białkach tylko w formie L, podczas gdy węglowodany zbudowane są z D-sacharydów. Enancjomery mogą wykazywać zróżnicowane zachowanie w reakcjach z biologicznie aktywnymi związkami organizmów żywych. Chiralna struktura białek okazała się istotna zarówno w odbiorze wrażeń smakowych, jak i w percepcji zapachu. Najbardziej charakterystyczne jest zjawisko chiralności wśród związków zapachowych. Wiele istotnych dla aromatu związków występuje w naturze w formie dwóch izomerów, ze znaczną przewagą jednego z nich, przy czym stosunek tych izomerów jest specyficzny i stały. Enancjomery związków zapachowych mogą różnić się intensywnością i charakterem zapachu. Zjawisko chiralności było znane od połowy XIX wieku, stanowiło jednak poważny problem analityczny. Dopiero rozwój metod pozwalających na rozdział izomerów optycznych stworzył możliwość poznania jego powszechności i znaczenia w organizmach żywych. Wykorzystanie coraz bardziej udoskonalonych technik analitycznych w kontroli chiralnej natury składników żywności może służyć do wykrywania zafałszować, a w szczególności do ustalania autentyczności aromatów.

Słowa kluczowe

EN

biologically active compound; aroma; organic food; authenticity control; food; chirality; chiral compound

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2006
• Tom: 05
• Numer: 1
• Opis fizyczny: p.21-36,ref.

Twórcy

autor

Zawirska-Wojtasiak R

• Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

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