## 1 Introduction  
Generally, compounds that contribute to the overall aroma of the foodstuff are thermally generated through Maillard reaction (MR), lipid oxidation or caramelization [1]. Flavor active Maillard reaction products (MRPs) can be sorted into four groups: pyrazines/pyrroles/pyrrolidines, aldehydes, thiazoles/thiazolines/thiophenes and oxazoles and furans. The main pathway to pyrazines formation in foods is through the condensation of amino-carbonyls from the hydrolysis of the Amadori compounds. Pyrazine derivatives might be also formed in a reaction between ascorbic acid and amino acids as described by [PERSON] et al. [2] and [PERSON] et al. [3]. Moreover, pyrazines were determined as predominant components of volatile profile in products after enzymatic treatment [4]. Pyrazines are important contributors of flavor of heated foods, namely beef, toasted barley, cocoa, coffee, peanuts, popcorn, potato chips and rye crisp bread and have been investigated for their characteristic nutty and roasted odor notes [5]. In advanced stages of MR, undesirable compounds such as furfurals can be found in bread, biscuits, marmalade, honey and breakfast cereal samples. Furans are formed during aldol condensation of acetaldehyde and glycolaldehyde after cyclization and dehydration steps, degradation of monosaccharides, non-oxidative pyrolysis of ascorbic acid though the 2-deoxyaldotetrose moiety or through lipid peroxidation via 4-hydroxy-2-butenal, a known decomposition product from polyunsaturated fatty acids [6]. According to studies with animals exposed to high furan doses, the IARC categorized furans as belonging to a group of possible carcinogens to humans. An analysis of aroma composition of buckwheat grains has been recently conducted, where salicaldehyde was identified as a characteristic component of buckwheat aroma [7]. Among the compounds of interest which contributed to buckwheat aroma, methylpyrazine, 2,5-dimethylpyrazine, furfural and furfuryl alcohol were also identified. Some studies were also focused on aroma profiles of buckwheat honey [8]. The researchers declared that furfural, with an odor of sweet almonds, and methylbutyaldehyde, with pungent, sweet, malty and burnt cocoa smell, can be specific markers of buckwheat honey [8]. [PERSON] et al. [9] were first to employ GC-MS with solid phase microextraction as a method to determine the aroma of buckwheat honey. According to our state of knowledge, not many investigations on volatile MRPs formation in buckwheat-based bakery products were held. The headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) method was established as a new approach for use in determining volatile compounds of different origin, such as aldehydes and alcohols, in plant and cereal products such as in breakfast cereal [10] and corn flakes [11]. The main advantages of this technique are the simplicity of implementation, elimination of extraction solvents and reduction in sample processing time. SPME has been successfully applied in the analysis of volatile and semivolatile compounds from differential food products [12]. Some studies reported a significant influence of polyphenols derived from natural sources, on Maillard reaction products (e.g., acrylamide and furan derivatives formation) [13]. Moreover, [PERSON] and [PERSON] [14] reported that epicatechin addition significantly reduced the quantities of furfural and furfuryl alcohol in MR model systems. In further studies, [PERSON] and [PERSON] [10] noticed that the addition of a high-antioxidant extract from raspberry seeds to breakfast cereal inhibited the formation of undesirable Maillard-type aroma compounds. A positive effect of raspberry seeds in limiting the autoxidation process of muesli was observed. [PERSON] et al. [15] also observed a significant increase of pyrazines after chlorogenic acid (extracted from green coffee) application.