How are the aroma molecules from the Maillard reactions chemically different from the aroma molecules produced during the caramelization of sugar

General, Organic, and Biological Chemistry
7th Edition
ISBN:9781285853918
Author:H. Stephen Stoker
Publisher:H. Stephen Stoker
Chapter9: Chemical Reactions
Section: Chapter Questions
Problem 9.5EP: Write the chemical formulas for the products formed when each of the following hydrocarbons...
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How are the aroma molecules from the Maillard reactions chemically different from the aroma molecules produced during the caramelization of sugar? What is responsible for this difference?

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