Reaction flavors

Reaction flavour is a term given to a food flavouring which is produced by heating together 2 or more precursors under carefully controlled conditions.

The water soluble flavour precursors comprise many different classes of organic compounds, including peptides, amino acids, sugars, and amino augars, amines and nucleic acid derivatives. The reaction that occurs when amino acids and sugars are heated together is called Maillard reaction and is accompanied with non-enzymatic browning the production of aromas.

The modern reaction flavour is a sophisticated product achieved by mixing in suitable proportions the "basic Maillard type" flavouring products (amino acids and sugars that were heated together), the aroma volatiles and other synergists or enhancers, fats or fatty acids, herbs and spices, etc.