Traditional German Pumpernickel contains no coloring agents, instead relying on the Maillard reaction to produce its characteristic deep brown color, sweet, dark chocolate, coffee flavor, and earthy aroma.
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During UV irradiation free radicals, mainly superoxide/hydroperoxyl (ROS/RNS) are produced, that can react with the ketoamines (Amadori products) and other intermediates of the Maillard reaction.