Browning reactions, in foods

J. O Brien and P. A. Morrissey, Nutritional and toxicological aspects of the Maillard browning reaction in foods, Crit. Rev. Food Sci. Nutr., 1989, 28, 211-248. 

The most important reaction is the direct post-translational enzymatic oxidation of tyrosine to 3,4-dihydroxyphenylalanine (DOPA) in animals in vivo, which is catalysed by tyrosine hydroxylase. Subsequent reactions then lead to melanins, an important group of pigments widely distributed in all living organisms (see Section 9.3.1.1). Tyrosine is also a substrate of oxidoreductases in the enzymatic browning reactions in foods (see Section 9.12). 

Hodge, J. E. 1953. Chemistry of browning reactions in model systems. J. Agri. Food Chem. 1, 928-943. 

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. 

H. E. Nursten, Maillard browning reaction in dried foods, in Concentration and Drying of Foods, D. MacCarthy (ed), Elsevier Applied Science, London, 1986, 53-68. 

E. Guerra-Hernandez, A. Ramirez-Jimenez, and B. Garcia-Villanova, Glucosylisomaltol, a new indicator of browning reaction in baby cereals and bread, J. Agric. Food Chem.,... 

L. Vandewalle and A. Huyghebaert, The antioxidant activity of the non-enzymatic browning reaction in sugar-protein systems, Med. Fac. Landbouww. Rijksuniv. Gent., 1980, 45, 1277-1286, via Food Sci. Technol. Abstr., 1983, 15, 2A132. 

K. Eichner and M. Ciner-Doruk, Formation and decomposition of browning intermediates and visible sugar-amine browning reactions, in Water Activity Influences on Food Quality, L. B. Rockland and G. F. Stewart (eds), Academic Press, New York, 1981, 567-603. 

K. Eichner, The influence of water content on non-enzymic browning reactions in dehydrated food and model systems and the inhibition of fat oxidation by browning intermediates, in Water Relations of Foods, R.B. Duckworth (ed), Academic Press, London, 1975, 417 134. 

Figure 3-7 Reaction Pattern of the Formation of Melanoidins from Aldose Sugars and Amino Compounds. Source From J.E. Hodge, Chemistry of Browning Reactions in Model Systems, Agr. Food Chem., Vol. 1, pp. 928-943, 1953.

HODGE J.E 1967, Origin of flavors in food nonenzimatic browning reactions. In The chemistry and physiology of flavors. 465-485, SHULTZ H.W. Ed., AVI Publishing company, Westport, Connecticut. 

The content of contaminants in foods is an altogether more demanding problem since contaminants are often present in trace quantities. Accordingly, it is necessary to resort to the sample preparation and trace enrichment techniques commonly used in environmental analysis. The types of problems that might be encountered include drug residues in meat products, furosine (known for its deteriorative and browning reaction) in... 

Nursten, H.E. Maillard browning reactions in dried foods. In Concentration and Drying of Foodstuffs Macarthy, D., Ed. Elsevier Applied Science London, 1986 53-87. 

Gogus, F., Bozkurt, H., and Eren, S. (2007). Nonenzymic browning reactions in multisugar and amino acid systems. ]. Food Process. Preserv. 22, 81-90. 

Saltmarch, M., Vagnini-Ferrari, M., and Labuza, T.P., Theoretical basis and application of kinetics to browning in spray-dried whey food systems, in Maillard Reactions in Food, Eriksson, C., Ed., Pergamon Press, Oxford, 1981, p. 331. 

Changes in moisture content affect charged species in foods that are not part of the chemical equation, but that may impart their own effects upon reaction rate. Reactions that involve proton and electron transport, which include hydrolysis, Maillard browning, oxidation, and almost every critical shelf-life-limiting reaction in foods, will be affected by the presence of ions. This is part of the theory behind the Debye-Hiickel equation. This model describes the effect of ionic strength on the reaction rate constant in dilute solutions ... 

Eichner, K. and Karel, M. The influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions, /. Agric. Food Chem., 20, 218, 1972. 

---