Thermal Degradation of Aromatic Amino Acids |
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| Authors: | Sadao Kato Tadao Kurata Masao Fujimaki |
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| Institution: | Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Tokyo |
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| Abstract: | Aromatic amino acids (phenylalanine, tyrosine and tryptophan) were heated at 300°C under nitrogen and volatile compounds generated were examined. Twelve compounds in which many of them have aromatic rings were identified in the volatiles from thermal degradation of phenylalanine. Tyrosine and tryptophan produced some phenols and indoles, respectively, besides several compounds. Formation mechanisms of some compounds were also discussed. |
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