Maillard Reaction and Browning: Chemistry of Browning Reaction between Saccharides and Amino Acids

Optimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer

The individual Maillard reactions of glucose, glucosamine, cyclohexylamine, and benzylamine were studied at a fixed temperature of 120°C under different durations by monitoring the absorbance of the final products at 425 nm. Glucosamine was the most individually reactive compound, whereas the reactions of glucose, cyclohexylamine, and benzylamine were not significantly different from each other...

Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens.

Browning reaction systems as sources of mutagens and antimutagens.

Heated food systems contain hundreds of chemical compounds, some being mutagenic and others being antimutagenic. Studies have indicated that foods exposed to drying, frying, roasting, baking, and broiling conditions possess net mutagenic activity as assessed by the Ames/Salmonella/microsome mutagenicity test and the chromosome aberration assay with Chinese hamster ovary (CHO) cells. With the ab...

The Maillard Reaction Application to Confectionery Products

2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...

The Lactose-Casein (Maillard) Browning System: Volatile Components

Over 40 new compounds were isolated and identified from a cold-finger molecular distillate obtained from a dichloromethane extract of a lactose-casein browning system, in connection with studies on off-flavor development in dairy products. These compounds consist of 15 C-5 to C-14 furanics, five pyrazines, three pyrroles, three lactones, 2-acetylpyridine, acrolein, cyclopentanone, 2-methyltetra...