Reaction H Free-Radical Reactions

The presence of stable free radicals in melanoidins has been known for some time Mitsuda et alm have detected a relatively stable free radical as a broad singlet by ESR in the solid melanoidin from glucose-glycine (1 h, 100 °C). Namiki and his colleagues89,90 went on to show that free radicals developed at an early stage of the 

From the data presented above, it was concluded that glyoxal needs to be reduced to glycolaldehyde as a prerequisite for cation radical formation. This led Hofmann 

Free radicals in the Maillard reaction are the subject of a recent in-depth review by Rizzi.640 

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