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. 2019 Mar 12;15(3):41. doi: 10.1007/s11306-019-1493-6

Fig. 4.

Fig. 4

Foods generally have a more complex chemical composition that the fresh materials used for their production. Many new compounds are formed during the main processing steps involving non-enzymic reactions. Here as an example, we show an overview of the common volatile products formed from the interaction of Maillard reaction and lipid autoxidation (modified from Whitfield 1992)