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- W2000611911 abstract "Mehrere Amadori-Verbindungen (Fructose-Aminosäuren), wichtige Zwischenprodukte der Maillard-Reaktion, wurden 1991 erstmals in rohen Kakaobohnen nachgewiesen. Durch ein modifiziertes Extraktionsverfahren konnte jetzt auch Fructose-Phenylalanin (Fru-Phe) in Rohkakao gefunden werden. Um den Beitrag der Amadori-Verbindungen als Aromavorstufen zu verfolgen, wurden Fru-Phe und Fru-Leu (Fructose-Leucin) bei 145 °C geröstet und die Röstaromen analysiert. Sie enthielten Schlüsselverbindungen des Kakaoaromas. Durch feucht-thermische Behandlung und Trocknung ließ sich die Konzentration an Amadori-Verbindungen in Kakaokernbruch erhöhen und die Aroma-ausbeute nach Röstung steigern. Der Beitrag von Amadori-Verbindungen zur Aromabildung in Kakao scheint erwiesen und könnte technologisch genutzt werden. Amadori-compounds as cocoa aroma precursors Several Amadori-compounds (fructose-amino acids), important intermediates of Maillard reaction, have been found in unroasted cocoa beans some years ago. Now, in cocoa additional fructose-phenylalanine (fru-phe) could be detected by means of a modified extraction procedure. For studying the contribution of Amadori-compounds fru-phe and fru-leu (fructose-leucine) were roasted at 145°C. The roasted flavours contained a lot of key compounds of cocoa flavour. If cocoa was moist-thermally treated and dried the level of Amadori-compounds could be raised and the roasted aroma intensified. Amadori-compounds obviously contribute to flavour formation in cocoa. This effect may by used technologically to increase flavour yield." @default.
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- W2000611911 title "Amadori-Verbindungen als Aromavorstufen in Kakao" @default.
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- W2000611911 doi "https://doi.org/10.1002/food.19970410305" @default.
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