Formation of Pyrazines by Chitin Pyrolysis |
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| Authors: | DIETRICH KNORR THOMAS P WAMPLER RITA A TEUTONICO |
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| Affiliation: | Author Knorr is affiliated with the Biotechnology Group, Dept. of Food Science &Human Nutrition, Univ. of Delaware, Newark, DE 19716. Author Wampler is with Chemical Data Systems Inc., Oxford, PA 19363. Author Teutonico is affiliated with the Dept. of Biology, Leidy Lab., Univ. of Pennsylvania, Philadelphia, PA 19104. |
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| 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. |
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