Caramel melanoidin formation

YAYLAYAN, V. A. and KAMINSKY, E. (1998). Isolation and structural analysis of Maillard polymers caramel and melanoidin formation in glycine/glucose model system. Food Chemistry, 63, 25-31. 

The optimal conditions and kinetics of the formation of nondialyzable melanoidins responsible for the brown color of caramel is now under study in various model systems. For the D-glucose-glydne model system at 110°, the rate constants are 4.55 X 10 Vs and 9.40 X 10" /s for the molar sugar amino add ratios 2.5 1 and 1 2.5, respectively. Rates for other... 

Hodge and Rist (44) have shown the role of the Amadori rearrangement in color formation following reaction between aldoses and amino acids. The reaction can eventually lead to the development of caramel-like flavors, melanoidin pigment,... 

The colour of beer is largely determined by the melanoidins and caramel present in the malt and adjuncts used but further caramelization occurs during wort boiling. Minor adjustments of the colour of beer can be made by the addition of caramel either to the copper or with primings. The chemistry of melanoidin and caramel formation is discussed in Chapter 14. 

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