methional easily degrades into methanethiol, which then oxidizes into dimethyl disulfide. dimethyl disulfide is partly responsible for the "reactive sulfur" that contributes to the taste of potatoes. furthermore, the methionine resulting from the strecker degradation reaction produces alkyl pyrazines, which contribute to the flavors in roasted, toasted, or thermally processed foods. due to the ease of its decomposition, a large portion of methional is lost during potato processing.