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Formation of Pyrazines by Chitin Pyrolysis
Author(s) -
KNORR DIETRICH,
WAMPLER THOMAS P.,
TEUTONICO RITA A.
Publication year - 1985
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.1365-2621.1985.tb10589.x
Subject(s) - chitin , pyrolysis , pyrazine , chemistry , organic chemistry , flavor , glucosamine , food science , chitosan
ABSTRACT Chitin, poly‐β‐(1–4)‐N‐acetyl‐D‐glucosamine, was heated at 300‐500°C for 5‐60 min to examine the potential of pyrazine formation from chitin pyrolysis. 2‐Methyl‐, 2,3‐dimethyl‐ and 2,3,5‐trimethyl‐pyrazine were formed at 300°C and additionally, 2,5‐dimethylpyrazine was found with increasing pyrolysis temperature up to 500°C. During 60 min of pyrolysis more than twice as much 2,3,5‐trimethylpyrazine as 2,5‐dimethylpyrazine was developed. Thus, altering time and temperature of chitin pyrolysis could be useful for the development of certain pyrazines that have food flavor applications.