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Chapter 1 Introduction 1

1.1 Definition 1

1.1.1 Food and Food Science 1

1.1.2 Food Chemistry 1

1.1.3 Relationship between Food Chemistry and Other Disciplines 2

1.2 Content and Development of Food Chemistry 2

1.3 Approach to the Study of Food Chemistry 3

1.3.1 Quality and Safety Attributes 3

1.3.2 Chemical and Biochemical Reactions 4

1.3.3 Effect of Reactions on the Quality and Safety of Food 5

1.3.4 Solve Problems by Analyzing and Controlling the Important Variables 6

Glossary 7

Chapter 2 Water 9

2.1 Introduction 9

2.2 Physical Properties and Structure of Water 9

2.2.1 Physical Properties 9

2.2.2 Structure of the Water Molecule 11

2.2.3 Water Intermolecular Interaction 12

2.2.4 Architecture of Water 13

2.3 Quantitative Description of Water in Foods 15

2.3.1 Water Content 16

2.3.2 Water Activity 17

2.3.3 Molecular Mobility 18

2.4 Water Activity and Food Properties 19

2.4.1 Freezing 19

2.4.2 Combined Methods Approach to Food Stability 21

Glossary 23

Chapter 3 Carbohydrate 26

3.1 Introduction 26

3.1.1 Definition 26

3.1.2 Classification 26

3.1.3 Function and Distribution 27

3.2 Physical and Chemical Properties 28

3.2.1 Physical Properties 28

3.2.2 Chemical Properties 30

3.3 Common Sugars 33

3.3.1 Monosaccharides 33

3.3.2 Oligosaccharides 34

3.3.3 Polysaccharide 37

3.3.4 Starch 40

3.3.5 Cellulose 43

3.3.6 Pectin 44

Glossary 45

Chapter 4 Protein 49

4.1 Introduction 49

4.1.1 Definition 49

4.1.2 Classification 50

4.2 Composition 51

4.2.1 Structure 51

4.2.2 Amino Acids 52

4.3 Properties 54

4.3.1 Denaturation 54

4.3.2 Gelation 59

4.3.3 Emulsifying Properties 61

4.3.4 Foaming Properties 64

4.4 Food Proteins 65

4.4.1 Animal Proteins 65

4.4.2 Plant Proteins 71

4.5 Peptides 72

4.5.1 Properties 72

4.5.2 Bioactive Peptides in Food 72

Glossary 73

Chapter 5 Lipids 78

5.1 Introduction 78

5.1.1 Definition and Roles 78

5.1.2 Classification of Lipids 79

5.1.3 Components of Triacyglycerols 79

5.1.4 Edible Oils 81

5.2 Physical Properties 83

5.2.1 Melting Point and Polymorphism 83

5.2.2 Emulsions and Emulsifiers 87

5.3 Chemical Reactivity of Fats and Oils 89

5.3.1 Oxidation 89

5.3.2 Other Reaction 95

5.4 Functional Lipids 98

5.4.1 Functional Fatty Acids 98

5.4.2 Phytosterol 99

5.4.3 Phospholipids 100

5.5 Fat Replacers and Mimetics 100

5.5.1 Fat Substitutes 101

5.5.2 Fat Mimetics 101

Glossary 102

Chapter 6 Vitamins 106

6.1 Introduction 106

6.2 Fat-Soluble Vitamins 107

6.2.1 Vitamin A 107

6.2.2 Vitamin D 109

6.2.3 Vitamin E 110

6.2.4 Vitamin K 111

6.3 Water-Soluble Vitamins 115

6.3.1 Ascorbic Acid 115

6.3.2 Thiamine（Vitamin B1） 119

6.3.3 Riboflavin（Vitamin B2） 122

6.3.4 Nicotinamide（Niacin） 123

6.3.5 Pyridoxine（Pyridoxal,Vitamin B6） 123

6.3.6 Folic Acid 124

6.3.7 Biotin 125

6.3.8 Pantothenic Acid 126

6.3.9 Cyanocobalamin（Vitamin B12） 127

Glossary 128

Chapter 7 Enzymes 130

7.1 Introduction 130

7.2 General Remarks 130

7.2.1 Catalysis 130

7.2.2 Specificity 131

7.2.3 Structures 131

7.2.4 Nomenclature 132

7.2.5 Activity Units 133

7.2.6 Determination of Enzyme Activity 133

7.2.7 Reasons for Catalytic Activity 134

7.2.8 Kinetics of Enzyme-Catalyzed Reactions 135

7.3 Enzymes in Food 141

7.3.1 Amylases 141

7.3.2 Pectic Enzyme 145

7.3.3 Cellulases and Hemicellulases 147

7.3.4 Proteases 147

7.3.5 Lipases 150

7.4 Enzyme Utilization in the Food Industry 151

7.4.1 Starch 151

7.4.2 Baking 151

7.4.3 Brewing 152

7.4.4 Cheese（Flavour） 152

7.4.5 Coffee ＆ Tea 152

7.4.6 Dietetics 153

7.4.7 Egg 153

7.4.8 Juice＆Wine 153

Glossary 155

Chapter 8 Colorants 158

8.1 Introduction 158

8.2 Natural Pigments 159

8.2.1 Chlorophyll 159

8.2.2 Heme Compounds 164

8.2.3 Carotenoids 168

8.2.4 Phenolic Compound 172

8.3 Synthetic Colorants 181

Glossary 184

Chapter 9 Flavors 188

9.1 Introduction 188

9.2 Taste and Nonspecific Saporous Sensations 188

9.2.1 Taste Substances:Sweet,Bitter,Sour,and Salty 189

9.2.2 Flavor Enhancers 190

9.2.3 Astringency 191

9.2.4 Pungency 192

9.2.5 Cooling 192

9.3 Vegetable,Fruit,and Spice Flavors 193

9.3.1 Sulfur-Containing Volatiles in Allium sp 193

9.3.2 Sulfur-Containing Volatiles in the Cruciferae 194

9.3.3 Unique Sulfur Compound in Shiitake Mushrooms 196

9.3.4 Methoxy Alkyl Pyrazine Volatiles in Vegetables 196

9.3.5 Enzymically Derived Volatiles from Fatty Acids 197

9.3.6 Volatiles from Branched-Chain Amino Acids 199

9.3.7 Flavors Derived from the Shikimic Acid Pathway 199

9.3.8 Volatile Terpenoids in Flavors 200

9.4 Flavor Volatiles in Muscle Foods and Milk 202

9.4.1 Species-Related Flavors of Meats and Milk from Ruminants 202

9.4.2 Species-Related Flavors of Meats from Nonruminants 204

9.4.3 Volatiles in Fish and Seafood Flavors 205

9.5 Development of Process or Reaction Flavor Volatiles 206

9.5.1 Thermally Induced Process Flavors 207

9.5.2 Volatiles Derived from Oxidative Cleavage of Carotenoids 211

9.6 Future Directions of Flavor Chemistry and Technology 212

Glossary 213

Chapter 10 Food Additive 214

10.1 Introduction 214

10.1.1 Definition 214

10.1.2 Classification 214

10.2 Acids 215

10.3 Bases 217

10.4 Buffer Systems and Salts 218

10.4.1 Buffers and pH Control in Foods 218

10.4.2 Salts in Processed Dairy Foods 219

10.5 Antimicrobial Agents 220

10.5.1 Acid Antimicrobial 220

10.5.2 Ester Antimicrobial 223

10.5.3 Inorganic Antimicrobial 224

10.5.4 Biological Antimicrobial 225

10.6 Sweeteners 226

10.6.1 Saccharin 226

10.6.2 Aspartame 226

10.6.3 Acesulfame K 228

10.6.4 Cyclamate 228

10.7 Emulsifier 229

10.7.1 Emulsifier Action 230

10.7.2 Synthetic Emulsifiers 233

10.8 Antioxidants 235

Glossary 235

References 237