Maillard

Magstream Mahogany acids Mahogany sulfonate Maillard products Maillard reaction... 

G. R. Waller and M. S. Feather in The Maillard Reaction in Foods and Nutrition, American Chemical Society, Washington, D.C. 1983 F. Hata and M. Oimomi, Rinsho KensaSS, 893 (1989). 

The rate of aspartame degradation in dry mixes is more dependent on the water activity than on the temperature (23). In dry mixes, aspartame may also engage ia Maillard reactions with the aldehyde moieties of flavoting agents, resulting ia the loss of sweetness and flavor. Use of the corresponding acetals of the flavor compounds to avoid this reaction has been reported (24). 

W. Baltes, in P. A. Pinot, H. V. Aeschbacher, R. F. HurreU, and R. Liardon, eds.. The Maillard Reaction in Food Processing, Human Nutrition and Physiology, Birkh Auser Vedag, Boston, Mass., 1990. 

The corrosive effects to be considered (mainly simple corrosion of metals) are, as would be expected from the edible nature of foodstuffs which are not excessively either acidic or basic but which may contain sulphur, less severe than those often encountered with inedible materials containing reactive substances. The importance of corrosive efiects where foodstuffs are concerned lies not so much in the action of the foodstuffs on the metal involved as in the resultant metal contamination of the foodstuff itself, which may give rise to off-flavours, in the acceleration of other undesirable changes (by the Maillard reaction for example), and in the possible formation of toxic metallic salts. Metal ions generally have threshold values of content for incipient taste effect in different liquid foodstuffs. Except in the case of the manufacture of fruit juices and pickles, process plant failure through corrosion must be rare. Nevertheless all foodstuffs, particularly liquid ones, should be regarded as potentially corrosive and capable of metal pick-up which may be undesirable. 

Btisinclli, L. Gnanou, Y. Maillard, B. Macromolecular Chemistry and Physics... 

Fig. 12.—Carbonyl-amine reactions leading to Maillard reaction products and reductones (adapted from Ref. 51a).

Maillard Reactions in Food Chemical, Physiological and Technological Aspects, in C. Eriksson (Ed.), Progress in Food and Nutrition Science 5, Pergamon Press, Oxford, 1981. 

In a less straightforward way, D-glucose (393) underwent a Maillard-type reaction with an excess of glycine (394) under microwave irradiation to afford 5-hydroxy-l,3-dimethyl-2(l/f)-quinoxahnone (395) as a major product, Repetition with labeled reactants suggested that the product contained six carbon atoms from the sugar and four from the amino acid on this evidence, a detailed mechanism has been postulated. 

Maillard D, Ngnefack C, Pozzi G, Qnici S, Valad4 B, Sinon D (2000) Tetrahedron Asymmetry 11 2881... 

MUNARi M, MASTROCOLA D, NICOLI M c and LERICI c R (1995) Interazione della reazione di Maillard e ossidazione dei lipidi di sistemi modello ad lunidita intermedia , Riv Ital Sostanzi Grassi, 72 (8) 351-4. 

SEVERINI c and lerici c r (1995) Interaction between Maillard reaction and lipid oxidation in model systems during high temperature treatment , Ital J Food Sci, 1 (2) 189-96. 

YOKDTA A, MiYATA K, MURAGUCHi H and TAKAHASHi A (1987) Effect of glucose on the antioxidative activity of Maillard reaction products during extmsion cooking , Nippon Nogeikagaku Kaishi, 61 (10) 1273-8. 

The on-line measurement of reducing capacity can be performed with either a single or a series of electrochemical detectors, and linear correlations have been demonstrated between total antioxidative activities determined by the electrochemical detection and those determined by DPPH- reduction or by the ORAC assay (Guo et al, 1997 Peyrat-Maillard et al, 2000). The reducing capacity must also be quantified by post-column reactions, either with DPPH- or by the reduction of phosphomolybdenum complexes followed by UV-VIS-detection (Bandoniene and Murkovic, 2002 Cardenosa et al, 2002). A combination of HPLC and semi-automatic ORAC analysis has also been described (Caldwell, 2001). 

PEYRAT-MAiLLARD M N, BONNELY s and BERSET c (2000) Determination of the antioxidant activity of phenolic compounds by coulometric detection, Talanta, 51, 709-16. 

Francis, F.J., Food colorants anthocyanins, Crit. Rev. Food Set Nutr, 28, 273, 1989. Fay, L.B. and Brevard, H., Contribution of mass spectrometry to the study of the Maillard reaction in food, Mass Spectr. Rev., 24, 487, 2005. 

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