“…The first stage is initiated by the covalent attachment of reducing sugars to the N-terminal amino groups, resulting in the formation of reversible and unstable imines (or glycosylamine) which subsequently transform to Amadori rearrangement products. Subsequently, Amadori products undergo several reactions including dehydration, deamination, retroaldol and aldol reactions, enolizaiton and Strecker degradation to form Maillard intermediates containing many kinds of reactive carbonyl species (RCS), a-aminoketones, Strecker aldehydes and others (Hidalgo, Gallardo, & Zamora, 2005;Hofmann & Schieberle, 2000;Namiki, 1988;Schonberg, Moubasher, & Mostafa, 1948;Weenen, 1998). At the final stage of the reaction, the intermediates would involve in all kinds of dehydration, cyclisation and polymerisation reactions resulting in the formation of complicated Maillard reaction products composed of browning ingredients, volatile or flavour compounds (Schebor, Buera, Karel, & Chirife, 1999;van Boekel, 2006).…”