Colored compounds produced during Maillard reaction

Melanoides Color-producing compounds produced during Maillard reactions that start with the combination of reducing sugars and amino acids. 

The Maillard reaction is chiefly responsible for the desirable colors and flavors that occur when many foods are heated. A substantial amount of data has been obtained relating to the volatile aroma compounds produced during the reaction (e.g. l-3 and this is due largely to the success of gas chromatography-mass spectrometry as a technique for the separation and identification of volatile compounds. Information relating to the factors affecting the formation of these aroma compounds is also available (c.g. 4-7). 

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