Inhibition of Nonenzymic Browning in Foods

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

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

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. 

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