Formation of Pyrazines by Chitin Pyrolysis Article

KNORR, D, WAMPLER, TP, TEUTONICO, RA. (1985). Formation of Pyrazines by Chitin Pyrolysis . Journal of Food Science, 50(6), 1762-1763. 10.1111/j.1365-2621.1985.tb10589.x

cited authors

  • KNORR, D; WAMPLER, TP; TEUTONICO, RA

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. Copyright © 1985, Wiley Blackwell. All rights reserved

authors

publication date

  • January 1, 1985

published in

Digital Object Identifier (DOI)

start page

  • 1762

end page

  • 1763

volume

  • 50

issue

  • 6