Maillard reaction definition

Any detrimental effect of Maillard browned compounds on an animal that cannot be directly linked to a nutritional basis may be considered a potential toxic response. However, it is extremely difficult to separate nutritional related effects from toxic effects in studies involving such complex food systems as illustrated in our discussion. Furthermore, it is clear that the nature of Maillard reaction results in the formation of a tremendous number of chemicals. The constituents of the browning reactants can greatly affect the chemical and biological properties of the products formed. Considerable more wotk is required to definitively identify the compounds responsible for physiological and toxicological effects. 

The stable secondary products of the Maillard reaction, that are isolated from many different reaction mixtures and have known structures, can be generally assigned to a definite deoxyosone by a series of plausible reaction steps (enolization, elimination of water, retroaldol cleavage, substitution of an amino function for a hydroxy function etc.). 

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