加工食品の有機酸について (第2報)

焙焼による食品中の有機酸の変化

抄録

For many kinds of food products which are roasted during the processing the formation of organic acids from the main constituents of the food, such as sugar, starch, protein, pectin and tannin, was investigated.
The following acids were respectively estimated; acetic, formic, citric and lactic acid from wheat starch; acetic, formic, citric, malic, succinic and lactic acid from soybean cake meal; acetic, citric, malic and lactic acid from tannin; propionic and acetic acid from cane suger.
Organic acids in peanuts butter and cocoa were also determined.
Only acetic acid was found in fresh and roasted peanuts. Deteriorated peanuts butter contained many kinds of acids.
Acetic acid, citric acid, and lactic acid were found in fresh cocoa beans and by roasting acetic acid increased while citric acid decreased.