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This paper discusses the Maillard reaction and the formation of flavor compounds within it. The Maillard reaction involves the condensation of amino acids and reducing sugars, forming intermediates like Amadori/Heyns products. These intermediates can undergo further reactions to produce flavor compounds through pathways like the Strecker degradation. The types of sugars and amino acids involved determine the specific flavor compounds formed. Pyrazines, furans, and Strecker aldehydes are some of the major cl

Author

Ulul Ilmi Arham

Language

EN