2009_Book_FoodChemistry

xiv
Contents
3.8.3.2 Analysis............................................... 234
3.8.4 Carotenoids ............................................ 234
3.8.4.1 ChemicalStructure,Occurrence ........................... 235
3.8.4.1.1 Carotenes.............................................. 236
3.8.4.1.2 Xanthophylls . . . ........................................ 237
3.8.4.2 PhysicalProperties ...................................... 240
3.8.4.3 ChemicalProperties ..................................... 241
3.8.4.4 Precursors of Aroma Compounds . . . ....................... 241
3.8.4.5 UseofCarotenoidsinFoodProcessing ..................... 244
3.8.4.5.1 PlantExtracts........................................... 244
3.8.4.5.2 Individual Compounds . . . ................................ 244
3.8.4.6 Analysis............................................... 244
3.9 References............................................. 245
4 Carbohydrates ......................................... 248
4.1 Foreword .............................................. 248
4.2 Monosaccharides . . . . .................................... 248
4.2.1 StructureandNomenclature .............................. 248
4.2.1.1 Nomenclature .......................................... 248
4.2.1.2 Configuration........................................... 249
4.2.1.3 Conformation .......................................... 254
4.2.2 PhysicalProperties ...................................... 256
4.2.2.1 Hygroscopicity and Solubility . . ........................... 256
4.2.2.2 OpticalRotation,Mutarotation ............................ 257
4.2.3 SensoryProperties ...................................... 258
4.2.4 ChemicalReactionsandDerivatives........................ 261
4.2.4.1 Reduction to Sugar Alcohols . . . ........................... 261
4.2.4.2 Oxidation to Aldonic, Dicarboxylic and Uronic Acids . . ....... 262
4.2.4.3 ReactionsinthePresenceofAcidsandAlkalis............... 263
4.2.4.3.1 Reactions in Strongly Acidic Media . ....................... 263
4.2.4.3.2 Reactions in Strongly Alkaline Solution . ................... 266
4.2.4.3.3 Caramelization ......................................... 270
4.2.4.4 Reactions with Amino Compounds (Maillard Reaction) ....... 270
4.2.4.4.1 Initial Phase of the Maillard Reaction. . . . ................... 271
4.2.4.4.2 Formation of Deoxyosones ............................... 272
4.2.4.4.3 Secondary Products of 3-Deoxyosones . . ................... 274
4.2.4.4.4 Secondary Products of 1-Deoxyosones . . ................... 276
4.2.4.4.5 Secondary Products of 4-Deoxyosones . . ................... 280
4.2.4.4.6 RedoxReactions........................................ 282
4.2.4.4.7 Strecker Reaction ....................................... 282
4.2.4.4.8 Formation of Colored Compounds . . ....................... 284
4.2.4.4.9 ProteinModifications .................................... 285
4.2.4.4.10 Inhibition of the Maillard Reaction . . ....................... 289
4.2.4.5 Reactions with Hydroxy Compounds (O-Glycosides) . . ....... 289
4.2.4.6 Esters ................................................. 290
4.2.4.7 Ethers................................................. 291
4.2.4.8 CleavageofGlycols ..................................... 292
4.3 Oligosaccharides . . . . .................................... 292
4.3.1 StructureandNomenclature .............................. 292
4.3.2 PropertiesandReactions ................................. 294
4.4 Polysaccharides . ........................................ 296