Amadori & Heyns Rearrangement in Maillard Reaction: Chemistry, Factors, Examples, Impact on Aging and Shelf-life of Flavors

This is one of a couple dozen reactions/processes that the Society of Flavor Chemists requires certified flavorists to understand and consider when formulating flavors.

Amadori & Heyns Rearrangement (Maillard Reaction Core Step)

These two rearrangements are early-stage transformations in the Maillard reaction. They convert unstable initial adducts into more stable intermediates that later drive flavor, color, and aroma formation.

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