The following compounds can be formed during the Maillard
reaction. For each compound:
Compound
From Caramelization? (Y/N)
Color
Aroma/Taste
#O’s
#N’s
#S’s
Ring Y/N
C=O...
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Chemistry
The following compounds can be formed during the Maillardreaction. For each compound:
Compound
From Caramelization? (Y/N)
Color
Aroma/Taste
#O’s
#N’s
#S’s
Ring Y/N
C=O Y/N
Diacetyl
2,4,5-trimethyl thiazole
2-acetyl-3,5-dimethyl pyrazine
Difurfuryl sulfide
3-ethyl pyridine
Furfural
Levulinic acid
1-methyl pyrrole
Phenylpyruvic acid
2-thienyl mercaptan
Answer & Explanation
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3.6 Ratings (377 Votes)
Maillard reaction is the browing of food products upon heating wherein the amino acids react with the carbonyl of the reducing sugars Products of Mallard reaction Diacetyl
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