2.6. Flavours formed by heating or cooking

These aromas arise primarily from the reaction of carbohydrates with amino acids and from the thermal decomposition of lipids. Individual components vary depending on given patterns of precursors and process conditions.

Endogenous proteases, peptidases, glycosidases and lipases catalyze the transformation of proteins, carbohydrates and lipids into peptides oligosaccharides and fatty acids and further to free amino acids and mono- or disaccharides.

We can produce natural aromas as flavourants, when ingredients and conditions are optimized. (Tressl, 1990)