Effect of Browning Reactions on the Formation of Flavour Substances

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Abstract
Nonenzymic browning reactions are usually accompanied by side reactions resulting in the formation of various flavour substances. The amount of volatile flavour compounds is very low in comparison with that of brown pigments. Flavour compounds are formed from intermediary reaction products by several secondary reactions: 1. cyclization of oligosubstituted hydroxylic, thiol, amine, carboxylic and carbonylic derivatives; 2. condensation of volatile carbonylic derivatives with amine, sulphur, or other carbonylic derivatives; 3. Strecker degradation of amino acids and peptides by quinones, osones, and triosones; 4. aldolization of aldehydes, especially in presence of amines; 5. spontaneous or thermic decomposition of macromolecular brown pigments or intermediary Schiff bases; 6. binding of flavour compounds into flavour‐neutral or modified‐flavour derivatives. By modifying the composition of ingredients or by adjusting the processing and storage conditions it is possible to obtain desirable flavour properties.

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