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Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids is described and reviewed extensively in lite...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2009
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7419363/ https://www.ncbi.nlm.nih.gov/pubmed/19015847 http://dx.doi.org/10.1007/s00253-008-1758-x |