Strecker Degradation


Strecker Degradation

The Strecker Degradation is an interaction of amino acids (AKA proteins) with a carbonyl compound in an environment with water, resulting in the creation of CO2 and an Aldehyde or Ketone. The later two components are important for volatile aromatics and flavors, and the Strecker Degradation contributes to browning. It involves compounds formed in the Maillard reaction and is therefore necessarily linked to it in coffee roasting.

See also: Aldehydes, Maillard Reaction, pyrolysis, Spongy