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1

Thermolysis of pectins with biogenic amino acids

100%
Sikora M., Tomasik P., Araki K.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 3
391-400
It is demonstrated that apple as well as citrus pectin developed secondary food aromas on heating them as a plain material. At 160°C they produced coffee-like aroma and already at 180°C the smoked plum aroma was generated. Amino acids which were added changed generated aroma. Its character depended on amino acid added rather than on the pectin origin. Both pectins reacted differently. As shown by differential thermal analysis, the aromas from apple pectin were developed by the reaction of pectin decomposition products with amino acids, whereas citrus pectin first reacted with amino acids and the products of this reaction subsequently decomposed. Both pectins were less thermally stable than starch, but citrus pectin decomposed less readily and was more reactive with amino acids than starch. The results of this study documented that the reaction of pectins with amino acids might contribute to the flavour and aroma of thermally processed foodstuffs and that pectins can be useful in manufacture of secondary food aroma essences.
2

Preliminary studies on thermolysis of chitin and chitosan with alpha-hydroxy acids

100%
Sikora M., Tomasik P., Araki K.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2
163-170
Chitin and chitosan were thermolyzed at 200, 230 and 250°C with either lactic, citric or tartaric acid added. These acids accelerated the thermal decomposition of both polysaccharides. Chitin produced a mushroom-like scent and solid residues of pH around 5.5. Aqueous solubility (AS) of the solids increased with a dose of hydroxy acid added and thermolysis temperature, never exceeding 11%. Water binding capacity (WBC) of the solids decreased with the dose of hydroxy acid and processing temperature. Chitosan and lactic acid gave a scent resembling the protein hydrolysate whereas the reaction of that polysaccharide with citric acid produced a limonade-like scent, and tartaric acid reacted with chitosan with the formation of burnt caramel aroma. AS and WBC of the solid residues from these reactions resembled those obtained from chitin. They were slightly basic (pH 7.2-7.6).
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