Formation of aroma active volatiles from thermal degradation of 18 amino acids with or without sugars in low-moisture systems and the modulation by sucrose and epigallocatechin gallate.

This study investigates the thermal degradation of 18 proteinogenic amino acids at 160 °C for 1 h under low-moisture conditions, focusing on the formation of volatile compounds. The structure of amino acid side chains strongly influenced volatile pro…

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