What You Need to Know
The process drives thermal degradation of phenolic acids and tannins, volatilizes terpenes such as eugenol and cinnamaldehyde, and promotes Maillard reactions between amino acids and reducing sugars, yielding melanoidins, pyrazines, and other heterocyclic flavor compounds. Heat‑labile antioxidants are preserved at moderate temperatures, while excessive heat leads to acrylamide formation and loss of aromatic terpenes.
The Science
Primary Reaction
Maillard reaction and thermal degradation of phenolics