Mai Hard reaction

Foodstuff Mai Hard Reaction Oxidation Enzymatic Degradation other Reactions... 

Choi, S.J., Kim, H.J., Park, K.H., Moon, T.W. (2005). Molecular characteristics of oval-bumin-dextran conjugates formed through the Mai Hard reaction. Food Chemistry, 92, 93-99. 

In addition to the products generated by the Mai Hard Reaction other routes exist for the formation of aromas via thermal processes. 

The most important steps of thermal aroma formation via the Mai Hard reaction are ... 

Sugars as well as amino acids are decomposed by heat treatment. The final reaction products from sugars are often identical with the products formed by the Mai Hard reaction. 

The Mai Hard reaction involves attack of the nitrogen of the amino group on the carbon atom of the carbonyl, sometimes followed by removal of water to produce the Schiff base (17.) (Figure 7). Detailed coverage of the Maillard reaction is given elsewhere in this volume by Hodges (18), so only a few examples, particularly those with which the author has had some relation-... 

There are, of course, many carbonyl compounds formed by hydrolytic or oxidative deteriorations of lipid constituents, and most of these are potentially capable of entering into Mai Hard reactions with proteins. One such product is reputedly malon-aldehyde (26) (Figure 10). 

In chocolate manufacturing, NaHCOs enhances the Mai Hard reaction, providing dark bitter chocolates. 

In the production of dark malt, the moisture is withdrawn so slowly that the material temperature is higher than with light malt. Although this results in an inhibition of germination, there is an extension of the period in which the activities of the hydrolases increase. The degradation of proteins and carbohydrates to precursors of the Mai Hard reaction is correspondingly extensive. Finally, the malt is rapidly dried at 100 to 105 °C, the Maillard reaction providing intensive color and aroma substances. 

The possibility that carbohydrate-ammonia reactions may participate in non-biological processes of humus formation under natural soil conditions received much attention during the period 1950-1960. Unlike the Mai Hard or "browning reaction, in which melanoidin pigments are formed in mixtures of sugars ana ammo acias in acidic media the ammonia reaction was... 

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