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Early stage of Maillard reaction

Namiki, M. Hayashi, T. Formation of novel free radical products in an early stage of Maillard reaction. Prog. Food Nutr. Sci. 1981, 5, 81-91. [Pg.16]

Carbonyl compoimds, ammonia and hydrogen sulfide are some very reactive flavor precursors which could be derived from early stage of Maillard reaction and pre-existing in many food systems. Reactions among them could lead to the formation of various heterocyclic flavor compounds (/). However, research work done regarding these reactions were mostly under high temperature conditions. Reaction mechanism under low tenqjerature condition has not been well researched. The purpose of this study was to elucidate formation... [Pg.105]

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