How are the aroma molecules from the Maillard reactions chemically different from the aroma molecules produced during the caramelization of sugar

EBK A SMALL SCALE APPROACH TO ORGANIC L
4th Edition
ISBN:9781305446021
Author:Lampman
Publisher:Lampman
Chapter16: Ethanol From Sucrose
Section: Chapter Questions
Problem 4Q
icon
Related questions
icon
Concept explainers
Question

How are the aroma molecules from the Maillard reactions chemically different from the aroma molecules produced during the caramelization of sugar? What is responsible for this difference?

Expert Solution
trending now

Trending now

This is a popular solution!

steps

Step by step

Solved in 2 steps

Blurred answer
Knowledge Booster
Reactive Intermediates
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.
Similar questions
  • SEE MORE QUESTIONS
Recommended textbooks for you
EBK A SMALL SCALE APPROACH TO ORGANIC L
EBK A SMALL SCALE APPROACH TO ORGANIC L
Chemistry
ISBN:
9781305446021
Author:
Lampman
Publisher:
CENGAGE LEARNING - CONSIGNMENT
Chemistry for Today: General, Organic, and Bioche…
Chemistry for Today: General, Organic, and Bioche…
Chemistry
ISBN:
9781305960060
Author:
Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher:
Cengage Learning