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.