The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation

Newer aspects of the Strecker degradation related to foods are examined in terms of currently accepted mechanisms and isolated reaction intermediates. Emphasis is placed on Strecker and Strecker-like reactions between amino acids and lipid oxidation products, and terpenes or o-quinones as potential sources of novel flavor compounds. In addition, reactions are described in which Strecker aldehydes are formed directly from Amadori compounds instead of via amino acid/carbonyl reactions.