What You Need to Know
It begins with the condensation of reducing sugars and free amino groups to form a Schiff base, which rearranges to an Amadori product. Subsequent dehydration, fragmentation, and polymerization steps generate brown pigments (melanoidins) and volatile flavor compounds such as pyrazines and furans.
The Science
Primary Reaction
Condensation of reducing sugars with free amino groups forming a Schiff base, followed by Amadori rearrangement and subsequent complex reactions leading to brown pigments and flavor volatiles.