Maillard browning production

Sulfur Compounds of Beef Flavor. Methional, which results from the degradation of methionine, is an important contributor to flavor in meat. Thiolanes, formed during the cooking of beef, have peculiar oniony flavors that also augment the quality of the meaty flavor. Thiophenes and thiofurans are also important to meaty flavors. Sulfides, such as methyl sulfide, are oxidized to methyl sulfoxide and methyl sulfone. Condensation reactions of Maillard browning products also result in thiazoles such as benzothiazole, an important component of meat flavor. 

G.-C. Yen, L. C. Tsai, and J.-D. Lii, Antimutagenic effect of Maillard browning products obtained from amino acids and sugars, Food Chem. Toxic., 1992, 30, 127-132. 

The color of crude rice bran oil is dark greenish brown to light yellow depending on the condition of the bran, extraction method, and composition of the bran. The pigments include carotene, chlorophyll, and Maillard browning products (12, 28). Oil from parboiled rice bran is generally darker in color than oil from raw rice bran. 

In addition to influencing the rate of lipid oxidation via activation of thiol groups and metallo-enzymes, heating milk may also affect oxidation via redistribution of Cu (which migrates to the FGM on heating) and possibly by the formation of Maillard browning products, some of which have metal chelating and antioxidant properties. 

Furthermore, we have recently investigated the mutagenicity of lysine-glucose Maillard browning product treated with nitrite (23). 

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