The following compounds can be formed during the Maillard reaction. For each compound: Compound From Caramelization? (Y/N) Color Aroma/Taste #Oâ€™s #Nâ€™s #Sâ€™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
#Oâ€™s
#Nâ€™s
#Sâ€™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 Solved by verified expert

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 See Answer

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Compound	From Caramelization? (Y/N)	Color	Aroma/Taste	#Oâ€™s	#Nâ€™s	#Sâ€™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