Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: New insights into pathways of the strecker reaction

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 5, 2006, Pages 1730-1739

  Granvogl, Michael ^a   Bugan, Susanne ^b   Schieberle, Peter ^a,b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

2 methylbutylamine; 2 methylpropylamine; 2 phenylethylamine; 3 methylbutylamine; Biogenic amines; Cocoa; Odor thresholds; Strecker reaction

Indexed keywords

ALDEHYDE; AMINE; AMINO ACID;

ARTICLE; CACAO; CHEMISTRY; FOOD HANDLING; HEAT; METHODOLOGY; PHYSICAL CHEMISTRY;

ALDEHYDES; AMINES; AMINO ACIDS; CACAO; CHEMISTRY, PHYSICAL; FOOD HANDLING; HEAT;

THEOBROMA CACAO;

EID: 33645452441     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0525939     Document Type: Article

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