ACIDS OF THE CHICORY ROOT .4. THE BALANCE OF MALIC AND CITRIC-ACID DURING ROASTING

被引：2

作者：

JARMS, U ^{[1
]}

MAIER, HG ^{[1
]}

HILLMAR, S ^{[1
]}

机构：

[1] TECH UNIV CAROLO WILHELMINA BRAUNSCHWEIG,INST LEBENSMITTELCHEM,SCHLEINITZSTR 20,D-38106 BRAUNSCHWEIG,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1993年 / 197卷 / 03期

关键词：

D O I：

10.1007/BF01185279

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Malic and citric acids were determined by enzymatic analysis in a series of roasted chicory roots. The content of these acids decreased to about 30% with increasing degree of roast: 37% of the malic acid and 44% of the citric acid formed compounds with soluble and insoluble substances in the chicory root. These compounds can be hydrolysed by alkali. According to model experiments they appeared to be esters. These esters represent the main products during roasting besides the products of dehydration and decarboxylation and volatile compounds.

引用

页码：245 / 248

页数：4

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