Maillard reaction chemistry

Gerrard J (2005) The Maillard reaction chemistry, biochemistry and implications by Harry Nursten. Royal Society of Chemistry... 

Baynes JW, Monnier VM, Ames JM, Thorpe SR 34. (2005) (eds) The Maillard Reaction Chemistry... 

H. Nursten, The Maillard Reaction Chemistry, Biochemistry and Implications, The Royal Society of Chemistry, Cambridge, UK, 2005. 

Labuza TP, Reineccius GA, Monnier V, O Brien J and Baynes J (1994) Maillard reactions in chemistry, food, and health. Spec Publ - R Soc Chem 151. 

Mottram, D. S., Wedzicha, B. L., and Dodson, A. T. (2002). Food chemistry Acrylamide is formed in the Maillard reaction. Nature. 419, 448M49. 

The Maillard reaction is inextricably linked to the desirable flavour and colour characteristics of cooked foods and this review provides an insight into some of the chemistry associated with flavour generation in the reaction and the different aromas which are involved. The chemical pathways associated with the initial and intermediate stages of the Maillard reaction are presented and routes by which the important classes of aroma compounds may be formed from Maillard intermediates are discussed. 

Kawamura S (1983) In Waller GR, Feather MS (eds) The Maillard Reaction in Foods and Nutrition. ACS Symposium Series 215. American Chemical Society, Washington, p 3 Hodge JE (1967) In Schultz HW, Day EA, Libbey LM (eds) Chemistry and Physiology of Flavors. AVI, Westport, p 465... 

Nursten HE (2005) The Maillard Reaction. Royal Society of Chemistry Cambridge Ledl F, Schleicher E (1990) Angew. Chem. Int. Ed. Engl. 29 565... 

Labuza, T.P., Reineccius, G.A., Monnier, V.M. et al. (eds) (1994) Maillard Reactions in Chemistry, Food and Health, Royal Society of Chemistry, Cambridge. 

The early scientific discoveries relating to heat induced aroma development can be traced to the work of Louis—Camille Maillard at the University of Nancy during the period of 1912 to 1936 (2). He published at least 8 papers on the subject of the reaction of sugars with amino acids. The Maillard Reaction, or so-called, non enzymatic browning reaction chemistry, has become the focus on a great amount of scientific work (3). 

Pyrazines are the major volatile flavor chemicals produced in Maillard reactions. The discovery of this role of pyrazines was one of the most significant advances in flavor chemistry and two comprehensive reviews of pyrazines have appeared (25, 26). In the 1970 s, pyrazines were well-characterized as the compounds which directly contribute to roasted or smoky flavors. Some pyrazines possess an extremely low odor threshold (25, 29). For example, odor threshold of 2-isobutyl-3-methoxypyrazine in water is 0.002 ppb. 

The yield of flavor compounds from the Maillard reaction is very low compared to the yield of nonvolatiles. Therefore, it is very difficult to use the typical/pure Maillard reaction to synthesize flavor compounds for commercial use or to study its chemistry. 

Nakamura, A., Watanabe, K., Ojima, T., Ahn, D.H., Saeki, H. 2005. Effect of Maillard reaction on allergenicity of scallop tropomyosin. Journal of Agricultural and Food Chemistry 53(19) 7559-7564. 

G S. Horiuchi, N. Taniguchi, F. Hayase, T. Kurata, and T. Osawa (eds), The Maillard Reaction in Food Chemistry and Medical Science Update for the Postgenomic Era, Vol. 1245, Elsevier, Amsterdam, 2002. 

M. Namiki, Chemistry of Maillard reactions recent studies on the browning reaction mechanism and the development of antioxidants and mutagens, Adv. Food Res., 1988,38, 115-183. 

H. Weenen and W. Apeldoorn, Carbohydrate cleavage in the Maillard reaction. In Flavour Science Recent Developments, Vol. 197, A. J. Taylor and D. S. Mottram (eds), Royal Society of Chemistry, Cambridge, 1996, 211-216. 

W. M. Coleman III, SPME-GC-MS detection analysis of Maillard reaction products, in Applications of Solid Phase Microextraction, J. Pawliszyn (ed), Royal Society of Chemistry, Cambridge, 1999, 585-608. 

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