2009_Book_FoodChemistry

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268 4 Carbohydrates(4.44)reactive and provide a great number of secondaryproducts by aldol condensations (retro-reactions)and intramolecular Cannizzaro reactions.The compounds formed in fructose syrupof pH 8–10 heated for 3 h are listed in Table4.12. The cyclopentenolones are typicalcaramel-like aroma substances. The formationof 2-hydroxy-3-methyl-2-cyclopenten-1-one asan example is shown in Formula 4.46. Thecompound 1,3,5-trideoxy-2,5-hexulose is formedas an intermediate via the aldol condensationTable 4.12. Volatile reaction products obtained fromfructose by an alkali degradation (pH 8–10)Acetic acidHydroxyacetone1-Hydroxy-2-butanone3-Hydroxy-2-butanone4-Hydroxy-2-butanoneFurfuryl alcohol5-Methyl-2-furfuryl alcohol2,5-Dimethyl-4-hydroxy-3-(2H)-furanone2-Hydroxy-3-methyl-2-cyclopenten-1-one3,4-Dimethyl-2-hydroxy-2-cyclopenten-1-one3,5-Dimethyl-2-hydroxy-2-cyclopenten-1-one3-Ethyl-2-hydroxy-2-cyclopenten-1-oneγ-Butyrolactoneof 2 molecules of monohydroxyacetone (or theisomer 2-hydroxypropanone). The linking ofthe C-atoms 6 and 2 then leads to a carbocyclewhich yields the target compound on waterelimination. Analogously, the substitution ofl-hydroxy-2-butanone or 3-hydroxy-2-butanonefor one molecule of hydroxyacetone can giverise to 2-hydroxy-3-ethyl- or 2-hydroxy-3,4-dimethyl-2-cyclopenten-1-one.Among other compounds, C-3 fragments are alsoprecursors for the formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (II, furaneol), whichcan be formed, e. g., from 2-hydroxypropanaland its oxidation product, 2-oxopropanal (I inFormula 4.47). The substitution of 2-oxobutanalfor 2-oxopropanal yields the homologousethylfuraneol. In a similar way, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) can beformed from 2,3-butanedione (diacetyl) andglycolaldehyde (Formula 4.48).Saccharinic acids are specific reaction productsof monosaccharides in strong alkalies,particularly of alkaline-earth metals. They areobtained in each case as diastereomeric pairsby benzilic acid rearrangements from deoxyhexodiulosesaccording to Formula 4.48a. Infact, 1-deoxy-2,3-hexodiulose yields saccharinicacid, 3-deoxy-1,2-hexodiulose yields metasaccharinicacid and 4-deoxy-2,3-hexodiulose yieldsisosaccharinic acid (Formula 4.48b).
4.2 Monosaccharides 269(4.46)(4.47)(4.48)(4.48 a)(4.48 b)
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Food Chemistry
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Professor Dr. Hans-Dieter Belitz
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viPrefacewill prove useful to both
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viiiContents1.2.4.4 ReactionsofAmin
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xContents2.2.4 IsolationandPurifica
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xiiContents3 Lipids ...............
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xivContents3.8.3.2 Analysis........
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xviContents4.4.4.8.3 Utilization .
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xviiiContents5.3 Individual Aroma C
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xxContents7.2.2 Potassium..........
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xxiiContents8.15.3 SyntheticEmulsif
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xxivContents10.2.7 IceCream........
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xxviContents12.3.6 Guanidine Compou
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xxviiiContents13.1.4.3 Other N-Comp
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xxxContents14.5.3.1 Lipolysis .....
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xxxiiContents15.4.3.3.2 WhiteBreadC
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xxxivContents18 Fruits and Fruit Pr
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xxxviContents19.1.3 Nutritional/Phy
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xxxviii Contents20.1.4.4 Wort Boili
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xlContents21.1.3.3.2 Carbohydrates
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xliiContents22.3.1 Production . ...
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xlivIntroductionThis brief outline
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2 0 WaterH-bridges. This structure
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4 0 WaterTable 0.4. Water activity
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6 0 WaterTable 0.7. T ′ g and W
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1 Amino Acids, Peptides, Proteins1.
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10 1 Amino Acids, Peptides, Protein
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94 2 EnzymesTable 2.1. Examples of
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96 2 Enzymes2.2.4 Isolation and Pur
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98 2 Enzymeslation are specified in
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100 2 EnzymesTable 2.4. Systematic
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102 2 Enzymes2.3.1.2 Adenosine Trip
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104 2 Enzymes(2.14)of the amino aci
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106 2 EnzymesTable 2.5. Redox poten
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108 2 Enzymeswith a number of prote
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110 2 EnzymesFig. 2.12. A schematic
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112 2 EnzymesFig. 2.13. Example of
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114 2 Enzymestions simultaneously:(
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116 2 EnzymesFig. 2.18. Postulated
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118 2 Enzymestermediary enzyme-subs
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120 2 EnzymesTable 2.9. Rate consta
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122 2 Enzymesmechanism:(2.51)In an
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124 2 EnzymesFig. 2.26. Plotting sl
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126 2 Enzymesand concentration of i
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128 2 Enzymesbitor; K m is unchange
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130 2 EnzymesIn order to better und
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132 2 EnzymesFor the reaction rate
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134 2 EnzymesFig. 2.35. Fungal α-a
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136 2 EnzymesFig. 2.40. Blanching o
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138 2 Enzymes2.6.1 Substrate Determ
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140 2 EnzymesTable 2.17. Enzyme con
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142 2 EnzymesTable 2.18. Examples f
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144 2 Enzymesnitude due to amplific
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146 2 EnzymesTable 2.20. Examples f
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148 2 EnzymesFig. 2.47. Enzyme immo
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150 2 EnzymesTable 2.21. Michaelis
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152 2 Enzymes2.7.2.2.6 α-D-Galacto
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154 2 Enzymes2.7.2.2.15 TannasesTan
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156 2 EnzymesBlow, D.M., Birktoft,
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3 Lipids3.1 ForewordLipids are form
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160 3 LipidsTable 3.3. Aroma thresh
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162 3 Lipids3.2.1.2 Unsaturated Fat
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164 3 LipidsTable 3.9. Taste of uns
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166 3 Lipidsin Fig. 3.2. The dimer
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168 3 Lipidsproceeds under mild con
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170 3 LipidsFig. 3.5. Biosynthesis
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172 3 LipidsTable 3.13. Crystalliza
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174 3 LipidsFig. 3.7. Composition o
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176 3 LipidsAlternatively, the ster
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178 3 Lipids3.3.2.2 Physical Proper
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180 3 Lipidsble bond in the cis-con
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182 3 Lipids(3.40a)(3.40b)(3.41)(3.
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184 3 LipidsFig. 3.12. Separation o
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186 3 LipidsFig. 3.14. Arrangement
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188 3 Lipidssince the free C 4 -C 1
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190 3 LipidsTable 3.24. Free fatty
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192 3 LipidsTable 3.26. Induction p
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194 3 LipidsFig. 3.20. Autoxidation
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196 3 LipidsPeroxy radicals with is
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198 3 Lipidsagreement with the abov
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200 3 LipidsTable 3.29. Linoleic ac
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202 3 LipidsTable 3.30. Rate consta
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204 3 LipidsTable 3.32. Sensory pro
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206 3 LipidsFig. 3.27. Proton-catal
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208 3 LipidsFig. 3.29. Lipoxygenase
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210 3 Lipidshydrolysis, the allene
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212 3 LipidsTable 3.35. Products ob
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214 3 Lipidstexture, decreases in p
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216 3 Lipidspherols secure the stab
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Page 292 and 293: 4 Carbohydrates4.1 ForewordCarbohyd
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Page 298 and 299: 254 4 CarbohydratesThe reaction rat
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Page 346 and 347: 302 4 CarbohydratesThe solubility i
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318 4 CarbohydratesFig. 4.25. Model
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320 4 CarbohydratesFig. 4.31. Behav
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322 4 CarbohydratesFig. 4.33. Unit
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324 4 Carbohydratesbranch chains is
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326 4 Carbohydratesby its conversio
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328 4 Carbohydratesimals can utiliz
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330 4 CarbohydratesTable 4.27. Util
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332 4 Carbohydratesas a side chain
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334 4 Carbohydrates4.4.5.1.4 α-Dex
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336 4 CarbohydratesFig. 4.42. Reduc
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338 4 CarbohydratesHofmann, T.: Cha
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5 Aroma Compounds5.1 Foreword5.1.1
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342 5 Aroma CompoundsTable 5.4. Com
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344 5 Aroma CompoundsTable 5.5. “
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346 5 Aroma CompoundsTable 5.6. Pos
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348 5 Aroma CompoundsSolid foods ar
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350 5 Aroma Compounds5.2.2.1 Aroma
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352 5 Aroma CompoundsFig. 5.9. Appa
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354 5 Aroma CompoundsFig. 5.11. Ins
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356 5 Aroma CompoundsFig. 5.13. Ena
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358 5 Aroma CompoundsFig. 5.15. Iso
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360 5 Aroma CompoundsTable 5.16. So
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362 5 Aroma CompoundsTable 5.18. Fu
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364 5 Aroma CompoundsTable 5.21. Se
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366 5 Aroma Compounds(5.12)Some rea
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368 5 Aroma CompoundsFig. 5.21. For
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370 5 Aroma Compounds(5.14)(5.15)am
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372 5 Aroma CompoundsTable 5.24. Py
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374 5 Aroma CompoundsTable 5.26. Pr
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376 5 Aroma CompoundsTable 5.28. Py
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378 5 Aroma CompoundsFig. 5.28. For
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380 5 Aroma CompoundsFig. 5.30. Bio
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382 5 Aroma CompoundsThe whisky or
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384 5 Aroma CompoundsTable 5.33. (C
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386 5 Aroma CompoundsTable 5.34. Se
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388 5 Aroma CompoundsTable 5.35. Te
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390 5 Aroma CompoundsFig. 5.32. Inf
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392 5 Aroma CompoundsTo calculate t
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394 5 Aroma CompoundsTable 5.40. Ty
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396 5 Aroma CompoundsTable 5.42. Sy
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398 5 Aroma Compoundsbly to the off
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400 5 Aroma CompoundsFig. 5.38. Odo
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402 5 Aroma CompoundsSaxby, M.J. (E
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404 6 Vitaminsciency can result in
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406 6 Vitaminsby cleavage of the ce
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408 6 Vitamins(6.3)6.2.3.3 Stabilit
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410 6 VitaminsTable 6.7. ContinuedF
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412 6 Vitaminsdrate metabolism, the
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414 6 Vitaminspyridoxal phosphate,
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416 6 Vitamins(6.16)fer single carb
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418 6 Vitaminsvegetables from winte
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420 6 VitaminsFig. 6.4. Ascorbic ac
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422 7 MineralsTable 7.2. Mineral co
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424 7 Minerals7.2.3 MagnesiumThe co
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426 7 Mineralssuch as arginase, ami
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428 7 Minerals7.3.3.4 SiliconSilico
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430 8 Food Additivesis made to legi
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432 8 Food Additivesintensive α-ke
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434 8 Food AdditivesFig. 8.4. Model
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436 8 Food AdditivesTable 8.3. Tast
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438 8 Food AdditivesTable 8.5. Amin
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440 8 Food Additivesand the thiocar
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442 8 Food Additivesinto amino acid
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444 8 Food AdditivesTable 8.12. Exa
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446 8 Food AdditivesTable 8.13. Str
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448 8 Food Additives8.10.6 Lactic A
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450 8 Food Additives(pK a = 4.19) i
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452 8 Food AdditivesThe microbial a
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454 8 Food Additives“gaseous rins
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456 8 Food AdditivesIn the producti
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458 8 Food Additives(mechanical des
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460 8 Food Additivessaponification
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462 8 Food AdditivesUnlike acetem a
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464 8 Food Additives• introductio
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466 8 Food Additivesing” compound
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468 9 Food ContaminationADI: the AD
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470 9 Food Contaminationin trace an
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472 9 Food Contaminationtion is cha
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474 9 Food ContaminationTable 9.3.
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476 9 Food Contaminationthe recomme
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478 9 Food ContaminationFig. 9.2. (
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482 9 Food Contaminationcan destroy
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488 9 Food ContaminationFig. 9.3. S
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490 9 Food Contamination(9.3)As a r
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492 9 Food Contaminationamide can a
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494 9 Food ContaminationNitrosamine
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496 9 Food Contaminationlife (aqueo
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10 Milk and Dairy Products10.1 Milk
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500 10 Milk and Dairy ProductsTable
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506 10 Milk and Dairy ProductsFig.
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510 10 Milk and Dairy ProductsFig.
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512 10 Milk and Dairy ProductsHence
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518 10 Milk and Dairy Products10.1.
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520 10 Milk and Dairy Products• C
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524 10 Milk and Dairy Productsferme
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526 10 Milk and Dairy Productsfat g
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528 10 Milk and Dairy Productsis co
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532 10 Milk and Dairy ProductsRipen
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534 10 Milk and Dairy Productsty ac
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542 10 Milk and Dairy ProductsAmong
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544 10 Milk and Dairy Products10.4
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11 Eggs11.1 ForewordEggs have been
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548 11 EggsTable 11.3. Amino acid c
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550 11 Eggssequence:-Glu-Lys-Thr-As
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552 11 EggsTable 11.7. Amino acid s
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554 11 Eggsrange of 5 to 221 kdal.
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556 11 EggsTable 11.12. Fatty acid
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558 11 EggsFig. 11.5. Schematic pre
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560 11 EggsTable 11.14. Composition
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562 11 EggsPalmer, H.H., Ijichi, K.
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564 12 MeatTable 12.1. Continuation
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566 12 MeatFig. 12.1. The structura
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568 12 Meat12.3 Muscle Tissue: Comp
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570 12 MeatFig. 12.9. Schematic rep
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572 12 MeatFig. 12.10. A schematic
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574 12 Meatoxygen to myoglobin. The
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576 12 MeatNO, N − 3), low-spin c
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578 12 MeatTable 12.6. Amino acid c
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580 12 MeatZ ∗ M S Y G Y D E K S
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582 12 Meatnoline content was highe
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584 12 MeatThe transition of collag
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586 12 Meat12.3.8 Purines and Pyrim
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588 12 MeatFig. 12.22. Post-mortem
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590 12 MeatTable 12.15. Endopeptida
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592 12 MeatFig. 12.28. Swelling of
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594 12 MeatTable 12.16. Average com
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596 12 MeatTable 12.18. Oxidative f
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598 12 MeatTable 12.19. Effect of c
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600 12 Meat12.7.2.2.1 Raw SausagesT
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602 12 MeatTable 12.21. Chemical co
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604 12 Meataromas are used as the t
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606 12 MeatTable 12.23. Concentrati
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608 12 Meatdrolysate is used as the
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610 12 MeatFig. 12.39. Animal speci
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612 12 Meathousehold as meat tender
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614 12 Meatcontain milk, egg or soy
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616 12 MeatTraub, W., Piez, K. A.:
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618 13 Fish, Whales, Crustaceans, M
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14 Edible Fats * and Oils14.1 Forew
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642 14 Edible Fats and OilsTable 14
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644 14 Edible Fats and Oilscontains
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650 14 Edible Fats and Oilsor ident
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654 14 Edible Fats and Oilsthe aque
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656 14 Edible Fats and Oilsfining s
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658 14 Edible Fats and Oils14.4.2.3
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660 14 Edible Fats and OilsThe appl
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662 14 Edible Fats and OilsFig. 14.
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666 14 Edible Fats and OilsThe dete
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15 Cereals and Cereal Products15.1
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672 15 Cereals and Cereal ProductsT
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676 15 Cereals and Cereal ProductsF
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680 15 Cereals and Cereal Productsc
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698 15 Cereals and Cereal Products1
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702 15 Cereals and Cereal Productsa
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704 15 Cereals and Cereal Productse
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708 15 Cereals and Cereal Productss
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714 15 Cereals and Cereal Productsi
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718 15 Cereals and Cereal Productsi
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744 15 Cereals and Cereal ProductsK
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16 Legumes16.1 ForewordRipe seeds o
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748 16 LegumesTable 16.1. (Continue
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750 16 LegumesTable 16.6. Amino aci
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752 16 LegumesTable 16.8. Amino aci
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754 16 LegumesTable 16.11. Examples
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756 16 LegumesTable 16.13. Active c
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758 16 LegumesTable 16.16. Destruct
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760 16 LegumesTable 16.21. Carbohyd
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762 16 LegumesTable 16.24. Fatty ac
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764 16 LegumesSaponins contribute t
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766 16 LegumesFig. 16.6. Soybean pr
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768 16 Legumesacid), heated (100
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17 Vegetables and Vegetable Product
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772 17 Vegetables and Vegetable Pro
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808 18 Fruits and Fruit ProductsTab
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820 18 Fruits and Fruit Productsint
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Page 868 and 869:
Page 870 and 871:
826 18 Fruits and Fruit Products(18
Page 872 and 873:
Page 874 and 875:
830 18 Fruits and Fruit Productscya
Page 876 and 877:
832 18 Fruits and Fruit Productsis
Page 878 and 879:
Page 880 and 881:
Page 882 and 883:
Page 884 and 885:
Page 886 and 887:
842 18 Fruits and Fruit Products(cf
Page 888 and 889:
844 18 Fruits and Fruit ProductsFig
Page 890 and 891:
846 18 Fruits and Fruit Products18.
Page 892 and 893:
848 18 Fruits and Fruit Productsbut
Page 894 and 895:
Page 896 and 897:
852 18 Fruits and Fruit Productsmar
Page 898 and 899:
854 18 Fruits and Fruit Productslat
Page 900 and 901:
856 18 Fruits and Fruit Productsinv
Page 902 and 903:
Page 904 and 905:
860 18 Fruits and Fruit Productsbev
Page 906 and 907:
19 Sugars, Sugar Alcohols and Honey
Page 908 and 909:
864 19 Sugars, Sugar Alcohols and H
Page 910 and 911:
Page 912 and 913:
Page 914 and 915:
Page 916 and 917:
Page 918 and 919:
Page 920 and 921:
Page 922 and 923:
Page 924 and 925:
Page 926 and 927:
Page 928 and 929:
Page 930 and 931:
Page 932 and 933:
Page 934 and 935:
Page 936 and 937:
20 Alcoholic BeveragesAlcoholic bev
Page 938 and 939:
894 20 Alcoholic BeveragesTable 20.
Page 940 and 941:
Page 942 and 943:
898 20 Alcoholic Beveragesharvested
Page 944 and 945:
900 20 Alcoholic Beveragesenzyme in
Page 946 and 947:
902 20 Alcoholic BeveragesThus, for
Page 948 and 949:
904 20 Alcoholic Beverages7-8%; mal
Page 950 and 951:
Page 952 and 953:
908 20 Alcoholic BeveragesFig. 20.4
Page 954 and 955:
Page 956 and 957:
Page 958 and 959:
914 20 Alcoholic Beveragesto 50 ◦
Page 960 and 961:
916 20 Alcoholic Beveragesthe insta
Page 962 and 963:
918 20 Alcoholic Beveragesstability
Page 964 and 965:
920 20 Alcoholic Beverageslimit is
Page 966 and 967:
Page 968 and 969:
Page 970 and 971:
926 20 Alcoholic Beveragescentratio
Page 972 and 973:
928 20 Alcoholic Beveragesthe spark
Page 974 and 975:
Page 976 and 977:
932 20 Alcoholic BeveragesDuring di
Page 978 and 979:
934 20 Alcoholic BeveragesIn the pr
Page 980 and 981:
936 20 Alcoholic BeveragesAllasch,
Page 982 and 983:
21 Coffee, Tea, Cocoa21.1 Coffee an
Page 984 and 985:
940 21 Coffee, Tea, Cocoaclean flav
Page 986 and 987:
942 21 Coffee, Tea, Cocoachanges in
Page 988 and 989:
944 21 Coffee, Tea, Cocoaand theoph
Page 990 and 991:
946 21 Coffee, Tea, CocoaTable 21.1
Page 992 and 993:
948 21 Coffee, Tea, Cocoa(21.4)Tabl
Page 994 and 995:
950 21 Coffee, Tea, Cocoatemperatur
Page 996 and 997:
952 21 Coffee, Tea, CocoaIndia and
Page 998 and 999:
954 21 Coffee, Tea, Cocoaof great i
Page 1000 and 1001:
956 21 Coffee, Tea, Cocoathe peroxi
Page 1002 and 1003:
958 21 Coffee, Tea, Cocoa21.2.7 Pac
Page 1004 and 1005:
960 21 Coffee, Tea, Cocoapulp surro
Page 1006 and 1007:
962 21 Coffee, Tea, Cocoatinesteras
Page 1008 and 1009:
964 21 Coffee, Tea, Cocoa21.3.2.3.7
Page 1010 and 1011:
966 21 Coffee, Tea, Cocoaand porous
Page 1012 and 1013:
968 21 Coffee, Tea, CocoaTable 21.2
Page 1014 and 1015:
970 21 Coffee, Tea, CocoaSchieberle
Page 1016 and 1017:
972 22 Spices, Salt and VinegarTabl
Page 1018 and 1019:
Page 1020 and 1021:
976 22 Spices, Salt and Vinegar22.1
Page 1022 and 1023:
Page 1024 and 1025:
Page 1026 and 1027:
982 22 Spices, Salt and VinegarCont
Page 1028 and 1029:
984 22 Spices, Salt and Vinegarprov
Page 1030 and 1031:
23 Drinking Water, Mineral and Tabl
Page 1032 and 1033:
988 23 Drinking Water, Mineral and
Page 1034 and 1035:
990 IndexADI-value 467, 468Adipic a
Page 1036 and 1037:
992 Index-, egg 548(T)-, egg white
Page 1038 and 1039:
994 Index-, fruit, content 829(T)-,
Page 1040 and 1041:
996 Index-, saffron 974(T), 977, 97
Page 1042 and 1043:
998 IndexBeer 892-, acid 902-, alco
Page 1044 and 1045:
1000 IndexBrisling 618Broad bean, c
Page 1046 and 1047:
1002 IndexCarboxypeptidase B 077(T)
Page 1048 and 1049:
1004 Index-, -, application of lyso
Page 1050 and 1051:
1006 Index-, sterol 229(T)-, unsapo
Page 1052 and 1053:
1008 IndexCrabs, color retention 14
Page 1054 and 1055:
1010 Index-, production 799, 800(F)
Page 1056 and 1057:
1012 IndexDragée 881Dried fruit, A
Page 1058 and 1059:
1014 Index-, immobilization 147, 14
Page 1060 and 1061:
1016 Index-, -, lipolysis 667-, det
Page 1062 and 1063:
1018 IndexFish sperm 636Fishy off-f
Page 1064 and 1065:
1020 Index-, haze, PVPP 837-, membr
Page 1066 and 1067:
1022 Index-, egg white 549(T)-, leg
Page 1068 and 1069:
1024 Index-, ovomucin 551-, ovomuco
Page 1070 and 1071:
1026 IndexHexenal, (Z)-3--, aroma,
Page 1072 and 1073:
1028 Index-, alginate 301(T), 304-,
Page 1074 and 1075:
1030 IndexKey odorant, example 340(
Page 1076 and 1077:
1032 IndexLinoleic acid, autoxidati
Page 1078 and 1079:
1034 Index-, discovery 011-, guanid
Page 1080 and 1081:
1036 Index-, defect 588-, DFD 588,
Page 1082 and 1083:
1038 Index-, odor threshold value 3
Page 1084 and 1085:
1040 Index-, conformation 254-, con
Page 1086 and 1087:
1042 IndexNon-competitive inhibitio
Page 1088 and 1089:
1044 Index-, structure, melting poi
Page 1090 and 1091:
1046 Index-, saponin content 763(T)
Page 1092 and 1093:
1048 IndexPhenylalanine-free diet 0
Page 1094 and 1095:
1050 Index-, temperature of phase t
Page 1096 and 1097:
1052 Index-, isoionic point 059, 05
Page 1098 and 1099:
1054 IndexRadiation detection, food
Page 1100 and 1101:
1056 IndexSafflower seed, productio
Page 1102 and 1103:
1058 IndexSorbitan fatty acid ester
Page 1104 and 1105:
1060 IndexStarch ester 326Starch et
Page 1106 and 1107:
1062 IndexTable wine 919Tablet 881T
Page 1108 and 1109:
1064 Index-, occurrence 234(T)-, st
Page 1110 and 1111:
1066 IndexVanilla, aroma substance
Page 1112 and 1113:
1068 Index-, -, electropherogram 68
Page 1114:
1070 Index-, solubility 862(F)-, wa
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2009_Book_FoodChemistry

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