Pathways for Flavor Formation via the Maillard Reaction

FIGURE 5.2 Major pathways for the formation of flavor substances during the Maillard reaction. (From Kerler, J., C.Winkel, Food Flavour Technology, A.J. Taylor, Ed., Sheffield Publ., Sheffield, U.K., 2002, p. 302. With permission.) 

A substantial amount of work has been done to determine the pathways for the formation of specific classes or individual aroma compounds. These pathways generally appear in original research articles where a given compound is found since the author will often propose a mechanism of formation. 

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