Acids of the chicory root: IV. The balance of malic and citric acid during roasting

Home>Section>ChapterJarms, U.; Maier, H.G.; Hillmar, S.Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung 197(3): 245-2481993Accession:008097315Full-Text Article emailed within 1 workday Payments are secure & encrypted SummaryMalic 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.ReferencesJarms, U.; Maier, H.G.; Hillmar, S. 1993: Säuren der Zichorienwurzel. IV: Zur Bilanz von L-Äpfelsäure und Citronensäure beim Rösten - Acids in the chicory root. IV: The balance of malic and citric acid during r...