Aromatic Amino Acids for Flavors
[et_pb_section fb_built="1" _builder_version="4.24.1" _module_preset="default" global_colors_info="{}"][et_pb_row _builder_version="4.24.1" _module_preset="default" global_colors_info="{}"][et_pb_column type="4_4" _builder_version="4.24.1" _module_preset="default" global_colors_info="{}"][et_pb_text _builder_version="4.24.1" _module_preset="default" custom_margin="-88px|||||" global_colors_info="{}"]Introduction Aromatic amino acids (AAAs)—primarily phenylalanine, tyrosine, and tryptophan—are key building blocks in biology and crucial precursors in the biosynthesis of natural flavors, fragrances, sweeteners, and nutraceuticals. These amino acids...