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The Thermal Degradation of Sugars. II. The Volatile Decomposition Products of Glucose Caramel
Author(s) -
SUGISAWA HIROSHI
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00509.x
Subject(s) - chemistry , fraction (chemistry) , furan , chromatography , steam distillation , pyrolysis , decomposition , organic chemistry , gas chromatography , distillation , extraction (chemistry) , degradation (telecommunications) , thermal decomposition , telecommunications , computer science
SUMMARY Twenty‐two compounds in the volatile fraction of glucose caramel were separated and identified. The material of the neutral volatile fraction for gas chromatography was prepared by the adsorption method on an active charcoal, and separation of the volatile acids by appropriate pH adjustment, steam distillation, and extraction. The volatile compounds tentatively identified on the basis of their retention data included 2 furan compounds, 2 alcohols, 11 carbonyl compounds, and 7 fatty acids. In addition, 6 peaks in the neutral fraction and 1 peak in the acidic fraction were found but not identified.