Melanoidin- Melanoidins are formed from the chemical reaction (Maillard Reaction) when sugars and amino acids combine at elevated temperatures. Melanoidins add color with no flavor. The flavor associated with melanoidins is from the Maillard Reaction of the sugars and amino acids combining.
The flavors being - the flavor you get when you toast bread or roast marshmallows.
The compound 6-Acetyl-2,3,4,5-tetrahydropyridine (pictured below) also is part of the flavor and smell associated with melanoidins.
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| Photo from wikipedia.org/ |
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