Sugars interaction with hydrocarbon

Structure, Size, and Orientation of the Adsorbed Organic Molecule. In general, hydrocarbon chains, whether linear or branched, are expected to interact relatively weakly, both with water molecules and with the electrode material. Aliphatic molecules with functional groups (e.g., diols, sugars, or thiourea) may interact strongly with water molecules via H bonds and this interaction affects... 

The Maillard reaction and the oxidation of lipids are two of the most important reactions for the formation of aromas in cooked foods. Interactions between lipid oxidation and the Maillard reaction have received less attention, despite the fact that lipids, sugars, and amino acids exist in close proximity in most foods. Lipids, upon exposure to heat and oxygen, are known to decompose into secondary products, including alcohols, aldehydes, ketones, carboxylic acids, and hydrocarbons. Aldehydes and ketones produce heterocyclic flavor compounds reacting with amines and... 

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