Reactive intermediates and carbohydrate fragmentation in Maillard chemistry

Much research is devoted to the elucidation of mechanisms in the Maillard reaction. Model studies with reactive intermediates and 13C-labelled precursors have contributed significantly to our understanding of flavour formation in the Maillard reaction. Several examples are discussed here: The formation of methyl pyrazines and 2-acetyl-1-pyrroline, the role of ARPʹs and deoxyglycosones and the formation of carbohydrate fragments from reducing sugars, 3-deoxy-glucosone and ARPʹs. It is concluded that carbohydrate fragments, and also flavour substances derived therof, are formed from the starting reducing sugars (or the corresponding imines), deoxyglycosones, and possibly ARPʹs. A general scheme for flavour formation in the Maillard reaction is proposed.