Abstract
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 focuses on the flavor‐related reactions which may occur during extrusion, including their occurrence in various flours and due to the addition of reactive precursors.
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