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Mechanistic Pathways of Non-Enzymatic Flavor Formation

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Springer Handbook of Odor

Part of the book series: Springer Handbooks ((SHB))

Abstract

This chapter focusses on the formation of flavor active structures by mechanisms based on the degradation of reducing carbohydrates in the presence of amines. As model reactions have led to the elucidation of a confusing diversity of compounds, special attention is given to the understanding of the basic reaction pathways explaining the evolution of the most abundant odorants predominately shaping the aroma profile of most foods.

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Authors and Affiliations

  1. Institute of Chemistry, Martin-Luther University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120, Halle, Germany

    Marcus A. Glomb

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  1. Marcus A. Glomb
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Editors and Affiliations

  1. Fraunhofer-Institut for Process Engineering and Packaging, Giggenhauser Str. 35, 85354, Freising, Germany

    Andrea Buettner

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Glomb, M.A. (2017). Mechanistic Pathways of Non-Enzymatic Flavor Formation. In: Buettner, A. (eds) Springer Handbook of Odor. Springer Handbooks. Springer, Cham. https://doi.org/10.1007/978-3-319-26932-0_5

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