Non-enzymatic condensation of reducing sugar carbonyl with amine (amino acid, protein), followed by Amadori rearrangement and degradation into melanoidins. Source of brown colour, roasted aroma, and acrylamide (asparagine + reducing sugar…
Non-enzymatic condensation of reducing sugar carbonyl with amine (amino acid, protein), followed by Amadori rearrangement and degradation into melanoidins. Source of brown colour, roasted aroma, and acrylamide (asparagine + reducing sugar…