Acknowledgements
Research supported by the European Union under
Project FAIR-CT-96-1080. ``Optimisation of the Mail-
lard Reaction: A way to improve quality and safety of
thermally processed foods'' Dr. A. D'Agostina, Dr. M.
Negroni and Dr. A. Ravagli are kindly thanked for
mass spectral and NMR analyses, Dr. R. Go mez for
DAD analysis and Dr. F. Rubio for IR analysis. Dr. M.
Pischetsrieder and Dr. S. JimeÂnez-PeÂrez are thanked for
a critical reading of the manuscript.