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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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Autori principali: Alexandre Dusart, Lucie Villé, Thomas Vantsiotis, Sonia Collin
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2026-03-01
Serie:Molecules
Soggetti:
α,β-unsaturated carbonyls
cocoa
amino acids
Strecker degradation
pyrazines
chocolate surrogates
Accesso online:https://www.mdpi.com/1420-3049/31/7/1148
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