News on the Maillard reaction of oligomeric carbohydrates: a survey[Review]

摘要

The reaction behaviour of monosaccharides in the Maillard reaction is well investigated. Amadori compounds, for instance, form deoxyhexosuloses which are responsible for the formation of volatile flavour substances and melanoidins. These intermediates can be quantified by a trapping reaction with sigma -phenylendiamine as stable quinoxalines.