Colored product, Maillard reaction

An effort has also been made to determine the structure of products providing coloration in the Maillard reaction prior to melanoidin formation. The reaction between D-xylose and isopropylamine in dilute acetic acid produced 2-(2-furfurylidene)-4-hydroxy-5-methyl-3(2/f)-furanone (116). This highly chromophoric product can be produced by the combination of 2-furaldehyde and 4-hydroxy-5-methyl-3(2//)-furanone (111) in an aqueous solution containing isopropylammonium acetate. The reaction between o-xylose and glycine at pH 6, under reflux conditions, also pro-duces " 116. Other chromophoric analogs may be present, including 117,... 

Table II. Effect of creatinine concentrations on the mutagenic activity in crusts (dry matter) of fried beef. Creatine concentrations within parenthesis. Brown color as a measure of Maillard reaction products is given as absorbance at 375 nm per g dry matter...

The Maillard reaction commonly occurs in food products and during food processing. A typical or pure Maillard reaction is simply the reaction of a sugar and an amino acid. Strictly speaking, the sugar must be a reducing carbohydrate and the amino acid can be either free or bound, as a peptide or protein. The reaction generates not only volatile compounds, which provide odor, but also odorless nonvolatile compounds, some of which are colored. 

T. Hofmann, Studies on the influence of the solvent on the contribution of single Maillard reaction products to the total color of browned pentose/alanine-solutions — a quantitative correlation by using the color activity concept, J. Agric. Food Chem., 1998, 46, 3912-3917. 

H. Lerche, M. Pischetsrieder, and T. Severin, Maillard reaction of D-glucose identification of a colored product with conjugated pyrrole and furanone rings, J. Agric. Food Chem., 2002, 50, 2984-2986. 

G. P. Rizzi, Chemical structure of colored Maillard reaction products, Food Rev. Intern., 1997, 13, 1-28. 

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