Flavor Components in the Maillard Reaction of Different Amino Acids with Fructose in Cocoa Butter-Water. Qualitative and Quantitative Analysis of Pyrazines

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dc.contributor.authorAnna Arnoldi
dc.contributor.authorClaudio Arnoldi
dc.contributor.authorOlga Baldi
dc.contributor.authorAlberto Griffini
dc.date.accessioned2014-06-26T10:11:37Z
dc.date.available2014-06-26T10:11:37Z
dc.date.issued1988
dc.description.abstractEight 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.en_US
dc.identifier.citationJ. Agric. Food Chem. 1988, 36, 988-992en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3359
dc.language.isoenen_US
dc.titleFlavor Components in the Maillard Reaction of Different Amino Acids with Fructose in Cocoa Butter-Water. Qualitative and Quantitative Analysis of Pyrazinesen_US
dc.typeArticleen_US

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