2021, Vol.50, No.4


The characteristics of loss on ignition (LOI) at 200–500 °C of three types of authentic organic biomolecules (monosaccharides: MSs, fatty acids: FAs, and amino acids: AAs) are evaluated and compared to those of reference organic natural samples. FAs and branched-chain AAs degraded almost completely by 300 °C, whereas MSs and unbranched AAs degraded at a slower rate. The exponential regression coefficients matched closely between the references and the authentic compounds, and lipid content was correlated with rate of LOI.