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Figure 1. Schematic illustration of volatile compounds generated by the Maillard reaction between sugars and amino acids; heat degradation of lipids and thiamin, ∗ refers to Strecker's degradation.
Source: Bertrand, E., El Boustany, P., Faulds, C.B., Berdagué, J.-L., 2018. The maillard reaction in food: an introduction.