On Food and Cooking

Bitter  (complex

molecules)

Onions, meatiness   (sulfur

compounds)

Fruity

(esters)

Green   vegetables  (pyridines,

pyrazines)

Sherry-like

(acetaldehyde)

Chocolate

(pyrazines)

Butterscotch

(diacetyl)

Potato, earthy

(pyrazines)

Caramel (maltol)

Nutty   (furans) Plus   caramelization  flavors

Drawbacks of the Browning Reactions

Browning reactions do have some drawbacks.
First, many dehydrated fruits are prone to
gradual browning over weeks or months at
room temperature, because the carbohydrates
and amine-containing molecules are
especially concentrated (browning caused by
enzymes can also be a factor). Small amounts
of sulfur dioxide are commonly added to these