FORMATION OF FLAVORS DURING EXTRUSION-COOKING

Extrusion cooking is a high-temperature/short-time process which is id eal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to b e lost. This has led many researchers to study the formation and reten tion of volatiles during extrusion. This review focuses on the flavor- related reactions which may occur during extrusion, including their oc currence in various flours and due to the addition of reactive precurs ors.