new families of molecules and new aromatic
dimensions (see illustration below, and box, p.
779).
Representative aroma molecules produced by
caramelization (left; see p. 656) and by the
Maillard reactions between carbohydrates
and amino acids(ri ght ). Amino acids
contribute nitrogen and sulfur atoms to
produce the distinctive central rings of
(clockwise from top) pyrroles, pyridines,
pyrazines, thiophenes, thiazoles, and oxazoles.
Each ring can be augmented with other
structures attached to the carbon atoms.
Maillard products have a range of qualities,
from leafy and floral to earthy and meaty.
High Temperatures and Dry Cooking Methods