Construct · 1 fields · 1 citations

Strecker degradation: a standalone construct

One name. One construct. A landmark on the map.

● anchor · a standalone construct Nearest construct by meaning·not indexed
Streckerdegradation1 CONSTRUCTStrecker degradationSCHONBERG · FOOD CHEMISTRY

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Food chemistry

the oxidative deamination and decarboxylation of an amino acid by a dicarbonyl compound, yielding an aldehyde with one fewer carbon that drives much heated-food aroma.

In food chemistry, Strecker degradation refers to the oxidative deamination and decarboxylation of an amino acid by a dicarbonyl compound, yielding an aldehyde with one fewer carbon that drives much heated-food aroma. This meaning comes from Schonberg (1952) in Chemical Reviews.[1]

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Nearby constructs

acid2 fields · 2 citationsjingle · one word, two carriersaldehyde1 fields · 1 citationsanchor · a standalone constructcompound3 fields · 3 citationsjingle · one word, three constructs

References

  1. Schonberg, A., & Moubacher, R. (1952). The Strecker Degradation of α-Amino Acids. Chemical Reviews, 50(2), 261-277. https://doi.org/10.1021/cr60156a002

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