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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.
George P. Rizzi (Fri,) studied this question.