Browning in foods

Karmas, R., Buera, M.P., and Karel, M. 1992. Effect of glass transition on rates of nonenzymatic browning in food systems. J. Agricult. Food Chem. 40, 873-879. 

S. J. Mitchell, R. Jackman, M.P. Dibb-Fuller, D.P. Moswetsi, and A.J. Brown, in Food Safety and quality Assurance Applications of Immunoassay Systems (M.R.A. Morgan, C.J. Smith, and P.A. Williams, Eds.), Elsevier Applied Science, London, p. 181 (1992). 

The last report of Maillard (21) is rather a review in nature, with more than 50 references. The chemical natures not only of humus in soil but also of mineral fuel (coal) and browning in food material were discussed, especially in relation to the presence of nitrogen in browned products, which was inferred to be derived from amino acids (and related nitrogenous materials) used for synthetic "melanoidins". 

Inhibition of nonenzymic browning in foods is important mainly for two reasons ... 

Inhibition of Nonenzymic Browning in Foods with the amount of reducing sugar present ... 

S. M. Lievonen, T. J. Laaksonen, and Y. H. Roos, Nonenzymatic browning in food models in the vicinity of the glass transition effects of fructose, glucose, and xylose as reducing sugar, J. Agric. Food Chem., 2002, 50, 7034-7041. 

Maillard reactions are responsible for the browning of sugars in the presence of amino acids. They are one of the key routes to flavour compounds in the whole of food science. In practice, any browning in foods is due to the Maillard reaction except where it is enzymic, e.g. the browning of a cut apple is enzymic and hence not a Maillard reaction. 

Danehy, J.P. MailUard reactions non-enzymic browning in food systems with specific reference to the development of flavor. Adv. Food Res. 1986, 30, 77-138. 

Karmas, R. and Karel, M. The effect of glass transition on Maillard browning in food models, Maillard Reactions in Chemistry, Food, and Health, T.R Labuza, G.A. Reineccius, V.M. Monnier, J. O Brien and J.W. Baynes, eds.. The Royal Society of Chemistry, Cambridge, U.K., pp. 182-187, 1994. 

The inhibition of nonenzymic browning in foods, by sulfite, depends in part, at least, on the capture of such reactive intermediates as (90) and (91) and their conversion to the carbonyl-bisulfite addition compounds of sulfonic acids (89). These carbonyl-bisulfite addition compounds are comparatively stable, sulfur dioxide being only slowly liberated by the steam distillation of the free acid. 

Lambrecht, H.S. Sulfite substitutes for the prevention of enzymatic browning in foods, in Enzymatic Browning and Its Prevention, Lee, C.Y. and Whitaker, J.R., Eds., American Chemical Society, Washington, DC, 1995, p. 313. 

Bate-Smith, E. C., and Morris, T. N. 1952. The nature of enzymic browning. In Food Science. The University Press, Cambridge, p. 55. 

McEvUy AJ, Iyengar R, OtweU WS. Inhibition of enzymatic browning in foods and beverages. Crit Rev... 

Walker, J. R. L., 1977, Enzymic browning In foods. Food Technol. 

---