Data di Pubblicazione:
1987
Citazione:
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]
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.
Tipologia IRIS:
01 - Articolo su periodico
Elenco autori:
A. Arnoldi, C. Arnoldi, O. Baldi, A. Griffini
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