Leucine and valine were reacted with fructose in a mixture of cocoa butter and water at different temperatures. The rate of the Strecker reaction is higher in cocoa butter-water than in water. In the presence of cocoa butter the two amino acids give some aldehyde also without sugar. The participation of cocoa butter in the production of flavor during the roasting of cocoa beans is therefore proposed.
Strecker degradation of leucine and valine in a lipidic model system / A. Arnoldi, C. Arnoldi, O. Baldi, A. Griffini. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 35:6(1987), pp. 1035-1038. [10.1021/jf00078a042]
Strecker degradation of leucine and valine in a lipidic model system
A. ArnoldiPrimo
;
1987
Abstract
Leucine and valine were reacted with fructose in a mixture of cocoa butter and water at different temperatures. The rate of the Strecker reaction is higher in cocoa butter-water than in water. In the presence of cocoa butter the two amino acids give some aldehyde also without sugar. The participation of cocoa butter in the production of flavor during the roasting of cocoa beans is therefore proposed.
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