मक्खन की विशिष्ट सुगंध (अरोमा) और स्वाद मुख्य रूप से किस यौगिक के कारण होता है?

The Maillard reaction, which produces non-enzymatic browning in cooked food, occurs between:

Which of the following compounds is widely used as a flavor enhancer in food preparation?

The pungent smell and taste of radish is due to the presence of which compound?