Flavor components in the Maillard reaction of different amino acids with fructose in cocoa butter water qualitative and quantitative analysis of pyrazines
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 id described. Among the 22 pyrazines detected, 15 had been already reported in roasted cocoa 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.
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| Main Authors: | , , , |
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| Format: | biblioteca |
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| Subjects: | MANTECA DE CACAO, AROMA, COMPUESTOS VOLATILES, AMINOACIDOS, PIRAZINAS, COMPOSICION QUIMICA, REACCION DE MAILLARD, |
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