Amino-Acid-Derived Toxins and Pyrazines in Chocolates and Cocoa-Free Chocolate Surrogates
This study investigated the influence of cocoa-bean amino acid profile on the formation of α,β-unsaturated carbonyls. Some of these heat-derived compounds generated primarily during roasting (often through Strecker degradation and aldol condensation) are of toxicological concern (e.g., the aneugenic...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2026-03-01
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| Schriftenreihe: | Molecules |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/1420-3049/31/7/1148 |
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