The quality of cocoa depends on both the origin cacao and processing stages. roasting process is critical because it develops aroma flavor, changing beans’ chemical composition significantly by reactions induced thermal energy. Aspects have been identified as main differences between bulk fine cocoa, effect time temperature formation flavor aroma, conductive heating in an oven, convective with ...

The metabolite 3-deoxyglucosone (3-DG) is formed by carbohydrate caramelisation or the Maillard reaction. 3-DG a precursor in Strecker reaction forming beer ageing compounds, such as 2-methylbutanal 3-methylbutanal. Although known intermediate, recent studies have focused on beer. Foremost, thermal load during wort boiling provides best conditions for formation and degradation, however, reactiv...

Amino acids have been identified in carbonaceous chondrites, but their origin is yet unknown. Previous work has shown that a variety of amino acids can be formed via ultraviolet photolysis of interstellar ice analogs. Two possible mechanisms of formation of these amino acids have been proposed: a Strecker-type synthesis or a radical-radical mechanism. In this work, we have used isotopic labelin...

Methylglyoxal (MGO) and glyoxal (GO), known as reactive carbonyl species, can be generated endogenously and exogenously (human body and food system). They are attracting increased attention because of their relationship with diabetes and flavour generation. In this review, their characteristics relating to flavour chemistry are discussed. MGO and GO can be detected in food systems by GC and HPL...

In 1850, Theodore Gobley, working in Paris, described a substance, 'lecithine', which he named after the Greek 'lekithos' for egg yolk. Adolph Strecker noted in 1862 that when lecithin from bile was heated, it generated a new nitrogenous chemical that he named 'choline'. Three years later, Oscar Liebreich identified a new substance, 'neurine', in the brain. After a period of confusion, neurine ...

Amino acids have been identified in carbonaceous chondrites, but their origin is yet unknown. Previous work has shown that a variety of amino acids can be formed via ultraviolet photolysis of interstellar ice analogs. Two possible mechanisms of formation of these amino acids have been proposed: a Strecker-type synthesis or a radical-radical mechanism. In this work, we have used isotopic labelin...