Our garden. Lots of chemistry to eat! An approach to food chemistry for ESO and Baccalaureate students

Abstract

We use a seasonal fruit (quince), and we study the chemistry of one of its carbohydrates (pectins), to explain the procedures, techniques and technologies necessary to obtain a natural product, healthy and easy to keep in a simple, safe, economical and reproducible way (quince jelly). The acidic properties of lemon juice and the hygroscopic properties of sucrose will favor the interchain interactions and the gelation of pectin. The inversion reaction of sucrose will be decisive to improve the palatability of the final product obtained. The substances responsible for the colour and fragrancy characteristic will appear during the caramelization process of the fructose generated.