The so-called Strecker aldehydes, such as 2- and 3-methylbutanal and 2-phenylacetaldehyde, are key contributors to the aroma of cocoa and chocolate. It is well-accepted in the literature that these odorants are formed during thermal treatment of foods by a transamination reaction of amino acids with alpha dicarbonyl compounds followed by an oxidative decarboxylation of the parent acid. However, our recent data have shown that simply water treatment of roasted cocoa or chocolate led to a significant increase of the Strecker aldehydes. These results prompted us to assume a new group of precursors of Strecker aldehyde formation in cocoa beyond sugar/amino acid reactions. In the lecture, the approach to structurally characterize the new, odorless precursors of Strecker aldehydes will be presented as well as data of MS and NMR measurements , syntheses and stability measurements. Furthermore, results of approaches confirming that Strecker aldehydes are formed in the mouth during eating of chocolate will be discussed.

Alternative routes in the formation of Strecker aldehydes in cocoa: Characterization of a new group of aroma precursors

243rd National Meeting (2012)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.