Browsing by Author "Alberto Griffini"

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    Flavor Components in the Maillard Reaction of Different Amino Acids with Fructose in Cocoa Butter-Water. Qualitative and Quantitative Analysis of Pyrazines
    (1988) Anna Arnoldi; Claudio Arnoldi; Olga Baldi; Alberto Griffini
    Eight amino acids were reacted with fructose in deodorized cocoa butter-water as a model of the Maillard reaction in cocoa beans. Detailed GC/MS analysis of the volatile compounds obtained is reported with particular reference to similarities and differences in the patterns obtained with the amino acids. A quantitative analysis of pyrazines is described. Among the 22 pyrazines detected, 15 had been already reported in roasted cccoa beans. 2-(3-Methylbutyl)-3,6-dimethylpyrazine was formed in the reaction of leucine, while lysine gave three 2-methoxy-3-alkylpyrazines not reported in cocoa.