The strecker degradation of amino acids: Newer avenues for flavor formation

被引：180

作者：

Rizzi, George P.

机构：

[1] Cincinnati, OH 45224-1406

来源：

FOOD REVIEWS INTERNATIONAL | 2008年 / 24卷 / 04期

关键词：

Strecker degradation; amino acids; mechanisms;

D O I：

10.1080/87559120802306058

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Newer aspects of the Strecker degradation related to foods are examined in terms of currently accepted mechanisms and isolated reaction intermediates. Emphasis is placed on Strecker and Strecker-like reactions between amino acids and lipid oxidation products, and terpenes or o-quinones as potential sources of novel flavor compounds. In addition, reactions are described in which Strecker aldehydes are formed directly from Amadori compounds instead of via amino acid/carbonyl reactions.

引用

页码：416 / 435

页数：20

共 56 条

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al-Sayyab A F, 1968, J Chem Soc Perkin 1, V4, P406

[2]

TRIAD PROTOTROPIC SYSTEMS .1. THE MOBILITY OF THE AZOMETHINE SYSTEM DURING DECARBOXYLATION [J].