Strecker Degradation

The chemical process where amino acids (the building blocks of proteins) interact with compounds created by the Maillard reaction contribute to the melanoidin portion of roasted coffee whilst also producing many aromatic substances known as aldehydes.

Glossary Term & Definition Glossary Index

Access Our Online Courses
And Premium Content Now!

With a monthly subscription to BH Education, you’ll get access to
12 online courses, 600+ lessons, 200+ videos, powerful apps, online
calculators and lots more, to make online learning easy.

Subscribe From Only $15,-/Monthly
14 day free trial! No commitment required! You can cancel any time!

Copyright © 2021 Barista Hustle, All Rights Reserved!

You have Successfully Subscribed!