,They mostly produce savoury/meaty notes. An organic nitrogen source plus a sugar
A typical meat flavour, employed cysteine for its amino acid and hydrolyzed vegetable protein (HVP). The latter supports meaty character and provides mouthfeel.. React with Xylose sugar by heating gently to around 80-100 C
Key products are
Cysteine which contains sulphur molecule which is key for meat
L Methionine , Taurine and Thimaine HCl again Sulphur
HVP vegetable proteins so pea and rice proteins may be of interest
Taurine also used in petfood for cats metabolism in big quantity
Glycine too which does not have sulphur but under heat goes intense brown and can mask off flavours
Proline, Glutamic Acid and Alanines too
Reducing Sugars….are needed to complete the reaction
Xylose which gives best reaction with cysteine to produce lots of flavour
Dextrose and Fructose
Minor sugars are Rhamnose , Ribose and Arabinose