In the question below is given a statement followed by two options numbered 1 and 2. Based on this choose the correct option. Statement: Severe heating of surface layers of food during baking causes Maillard browning reactions between sugars and amino acids. Option 1: High temperatures and low moisture contents in the surface layers also cause caramelization of sugars and oxidation of fatty acids to aldehydes, lactones, ketones, alcohols, and esters. Option 2: Each amino acid produces a characteristic aroma when heated with a given sugar, owing to the production of a specific aldehyde. Options:

Correct option is C

The given statement refers to Maillard reactions, which are non-enzymatic browning reactions between reducing sugars and amino acids, and are triggered during baking, roasting, or frying at high temperatures. This is a key process responsible for the development of browned colors and desirable flavors in baked and roasted foods.
Option 1 is correct. During baking, especially at the surface where moisture is low and temperature is high, caramelization of sugars can occur independently of Maillard reactions. Additionally, fatty acids undergo thermal oxidation, producing volatile aroma compounds such as:
Aldehydes (e.g., hexanal),
Lactones (from hydroxy fatty acids),
Ketones, alcohols, and esters, all of which contribute to the complex aroma profile of baked goods.
Option 2 is also correct. In Maillard reactions, different amino acids react with reducing sugars to yield specific aromatic compounds. For example:
Cysteine produces meaty or sulfurous aromas,
Lysine or arginine may lead to different types of aldehydes and pyrazines, which means that each amino acid-sugar pair contributes uniquely to the flavor by generating specific aldehydes and heterocyclic compounds.
Thus, both options 1 and 2 are correct, and the correct answer is Option (c).