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The Strecker Degradation and Its Contribution to Food Flavor

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Flavor Chemistry

Abstract

The Strecker degradation (SD) plays several roles in the formation of flavor compounds in processed foods. Primarily, it is the major pathway for conversion of amino acids’ into structurally related aldehydes of significant flavor value. Also, the SD provides a relatively low energy route for mobilizing amino acids’ nitrogen and sulfur to form ammonia, hydrogen sulfide and many flavor-significant S/N/O-containing heterocyclic compounds. And finally, the SD provides a reduction mechanism for conversion of dicarbonyls into acyloins thereby opening the door to still more diverse flavor compound formation.

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Rizzi, G.P. (1999). The Strecker Degradation and Its Contribution to Food Flavor. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_28

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  • DOI: https://doi.org/10.1007/978-1-4615-4693-1_28

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7125-0

  • Online ISBN: 978-1-4615-4693-1

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