Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media

► Effect of water content on the volatile generation was studied. ► Fifty percentage ethanol could lead to sharp increase of volatile compounds in Maillard reaction. ► Factor analysis could clearly demonstrate the effect of water content. ► Volatile MRPs showed appreciable DPPH radical scavenging activity.