Maillard browning strecker degradation

Saunders et al (13) reinvestigated the role of buffer salts in the non-enzymic browning, which term is also in use for the Maillard reaction. He used spectrophotometric measurement of the browning, the evolution of carbon dioxide (resulting from the Strecker degradation), and the change in the pH of the medium as the analytical techniques. The authors confirmed the findings of Schwimmer and Reynolds. 

The major pathway leading to the formation of carbonyls is the Strecker degradation. This reaction occurs between dicarbonyls and free amino acids. The dicarbonyls involved have vicinal carbonyls (carbonyl groups separated by one double bond) or conjugated double bonds [41], While these carbonyls typically are intermediates in the Maillard reaction, they may also be normal constituents of the food (e.g., ascorbic acid), be end products of enzymatic browning (e.g., quinones), or be products of lipid oxidation[42]. 

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