Abstract
Extrusion cooking is a high temperature-short time process which is ideal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to be lost. This has led many researchers to study the formation and retention of volatiles during extrusion. This review will focus on-the flavor related reactions which may occur during extrusion and their occurrence in various flours and due to the addition of reactive precursors.
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