Construct · 1 fields · 2 citations

Maillard reaction: a standalone construct

One name. One construct. A landmark on the map.

● anchor · one construct, one field Nearest construct by meaning·not indexed
Maillardreaction1 CONSTRUCTMaillard reactionHODGE · BROWNING

A single standalone construct; nearby constructs are located against it in the Collider. Tap a field for its definition, unit, and measures.

Food chemistry

Sugars and amino acids brown and build flavour on heating

The Maillard reaction is the cascade of non-enzymatic reactions between reducing sugars and amino acids, peptides, or proteins that, driven by heat, produces the brown colours and roasted, savoury aromas of seared meat, toast, coffee, and baked crusts. Hodge's 1953 Dehydrated foods, chemistry of browning reactions in model systems organised its tangle of steps into the scheme still used today, from the initial sugar–amine condensation and Amadori rearrangement through to the coloured melanoidins. The referent is a specific family of thermally driven browning reactions in food, distinct from the sugar-only pathway of caramelisation, and judged by colour development and the aroma compounds generated.[1][2]

Unit
The extent of sugar–amine browning, as colour and aroma-compound formation under heat
Recovery means
Not applicable
Measured by
Followed by brown-colour development, loss of reducing sugar and amino acid, and the aroma compounds produced

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Nearby constructs

caramelization1 fields · 2 citationsanchor · one construct, one fieldcascade4 fields · 4 citationsjingle · one word, four constructscondensation4 fields · 4 citationsjingle · one word, four constructs

References

  1. Hodge, J. E. (1953). Dehydrated foods, chemistry of browning reactions in model systems. Journal of Agricultural and Food Chemistry, 1(15), 928–943. https://doi.org/10.1021/jf60015a004
  2. Damodaran, S., Parkin, K. L., & Fennema, O. R. (Eds.). (2007). Fennema's food chemistry (4th ed.). CRC Press. ISBN 9780849392726

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