Maillard browning reaction

Recent debates concerning chlorhexidine staining have considered three possible mechanisms nonenzymatic browning reactions (Maillard reactions), formation of pigmented metal sulphides of iron and tin and precipitation of dietary chromogens. 

Soy protein products undergo the typical non-enzymatic browning reaction (Maillard reaction) in the presence of reducing sugars. The course of this reaction is similar to that of other proteins which have been studied in some detail. This subject has been reviewed recently by Feeney, Blankenhorn, and Dixon (49) as a special aspect of the carbonyl-amine reactions of proteins. 

Monosaccharides are probably involved in the browning reactions that occur during the roasting of coffee. Caramelization involving the sugars alone, and Maillard reactions, between sugars and free amino acids, produce polymeric yellow to dark brown substances, known as melanoidins. These melanoidins can be extracted into hot water, separated and characterized.105... 

Sherwin, C.P. and Labuza, T.P. 2003. Role of moisture in maillard browning reaction rate in intermediate moisture foods Comparing solvent phase and matrix properties. J. Food Sci. 68, 588-594. 

As part of extensive studies lasting over 30 years on the structures of chromophores involved in nonenzymatic browning reactions, two intensely orange, previously unknown, compounds have been identified (2R,8aR)-l and ZS, 8aR)-4-(2-furyl)-7-[(2-furyl)methylidene]-2-hydroxy-2//,7//,8a//-pyrano[2,3-3]pyran-3-one <1998CAR215>. Additional studies on the single Maillard reaction products of these compounds have also been reported <1998JFA3912>. 

Numerous review articles (1-20) and a number of books (21-26) have been devoted to the Maillard reaction, viz., the non-enzymatic browning reactions involving amino acids and reducing sugars. 

Fmctose is a highly reactive molecule. When stored in solution at high temperatures, fmctose not only browns rapidly but also polymerizes to dianhydrides [38837-99-9], [50692-21-2], [50692-22-3], [50692-23 4], [50692-24-5]. Fmctose also reacts rapidly with amines and proteins in the nonenzymatic or Maillard browning reaction (5). This is a valued attribute in baked food products where cmst color is important. An appreciation of these properties allows the judicious choice of conditions under which fmctose can be used successfully in food applications. 

Reynolds ( 23, 2b) and Strahlmann 1) have cited Ellis (1959) (2 5) and Heyns and Paulsen (1960) (26) as the first to call this browning the Maillard reaction. It is certainly true... 

Examination of the subject indexes of Chemical Abstracts (CA) restricted to the terms browning and Maillard reaction gave the results shown in Table I. 

Table I. "Browning" and "Maillard reaction" as Index Terms in CA (a)...

Browning reaction. See Maillard reaction see "browning" under Discoloration. 

Thus, I once considered Thompson (1950) and Patron (1950) to be the first namers of the Maillard reaction. However, Barnes and Kaufman (34) of General Foods Corporation, Hoboken, NJ, published a review in 1947, three years earlier, of which the abstract in CA begins thus "Maillard or browning reaction in foodstuffs is attributed to a reaction between sugars and proteins or other amino bodies," and the review itself repeatedly refers to the Maillard reaction. Later I found that Patron (33 ) cited a paper by Seaver and Kertesz (1946) (35) with this term in the title. 

Coughlin, J.R. Formation of N -Nltrosamlnes from Maillard Browning Reaction Products In the Presence of Nitrite. 1979. Dissertation, Unlv. of California, Davis. 

The volatile compounds formed by the Maillard reaction are only one group of flavor compounds in foods. Schutte (1) presents a brief summary of the major classes and their modes of formation from precursors. Some of them can be formed by different pathways. An example is the furans, which can be formed by non-enzymatic browning reaction but also by biotransformation. 

Effect of the Maillard Browning Reaction on the Nutritive Value of Breads and Pizza Crusts... 

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