grant

Free vs. bound Strecker aldehydes - Impact on chocolate aroma perception

Organization UKRILocation United Kingdom
UKRIUK ResearchGrantActive
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Strecker aldehydes are a key component of chocolate aroma, with low odour thresholds and contributing a malty note. They are formed by the Strecker degradation reaction in which amino acids react with various alpha-dicarbonyl compounds as part of the thermally induced Maillard reaction, which occurs during roasting. Recently, studies have shown…

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Free vs. bound Strecker aldehydes - Impact on chocolate aroma perception — UKRI | United Kingdom | Dev Procure