Glyoxal

Glyoxal is a dicarbonyl compound found as an aroma precursor and compound in wines, and also one of the Maillard reaction products in nonenzymic browning. It is a small, highly reactive dialdehyde formed during sugar degradation in heated foods. As a reactive dicarbonyl it contributes to browning and to the formation of advanced glycation end-products, compounds studied for their possible role in diabetic complications. Food chemists monitor dicarbonyls such as glyoxal to understand flavour development and to design processes that limit undesirable products while keeping the flavours that define baked, roasted and fermented foods.