Anna ArnoldiClaudio ArnoldiOlga BaldiAlberto Griffini2014-06-262014-06-261988J. Agric. Food Chem. 1988, 36, 988-992http://hdl.handle.net/123456789/3359Eight 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.enArticle