KineticAspects of the Blue Pigment Formation in a Reaction between D - Xylose and

Many reports can be obtained on the mechanism for the Maillard reaction between amino acids and reducing sugars. Most of these reports have concentrated on the early stage of this reaction, including the formation of N-glucosides, Amadori rearrangement and the decomposition of Amadori compounds.i) In consequence, various intermediates have been identified, whose roles in the advanced stage of this reactiQn have been confirmed to a great extent. Of these roles, Strecker degradation2) and the formation of heterocyclic compounds2} are well known to be of much significance in the development of food fiavor during heat treatment. However, investigations on the coloration which characterizes the final stage of a