Nonenzymatic browning caramelization

E.-H. Ajandouz and A. Puigserver, Nonenzymatic browning reaction of essential amino acids effect of pH on caramelization and Maillard reaction kinetics, J. Agric. Food Chem., 1999, 47, 1786-1793. 

Furan-3,4-diol derivatives are often written in the monoenolic form which is believed to be the parent nucleus of several important compounds responsible for the flavorings of various foodstuff s. The 2(5)-methyl derivative (56) has been detected in both soy sauce140 and beef broth.141 Related compounds occur in coffee and onion. The chief member of the series, furaneol (57), has a fruity flavor when dilute, changing to caramel as the concentration increases.107 The substance isolated from the nonenzymatic browning" of... 

Caramelization of sugar is another type of nonenzymatic browning reaction. These reactions are responsible for the characteristic flavors, aromas, and the brown color of many cooked foods. 

Starch degrades to dextrins, mono- and disaccharides at the relatively high temperatures to which the outer part of the dough is exposed. Caramelization and nonenzymatic browning reactions also occur, providing the sweetness and color of the crust. The thickness of the crust is dependent on temperature and baking time (Table 15.51) and type of baked product (Table 15.54). The composition of some types of bread is presented in Table 15.55. 

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