Difference between revisions of "Maillard reaction"
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| − | The Maillard reaction is responsible for many colors and flavors in foods. The heat-induced reaction of amino groups of amino acids, peptides, and proteins with carbonyl groups of reducing sugars such as glucose results in the concurrent formation of so-called Maillard browning products, such as [http://www.waiwiki.org/index.php/Heterocyclic_Amines_(HCA) heterocyclic amines (HCAs)], [http://www.waiwiki.org/index.php/Acrylamide acrylamides], Pent-4-en-1-amine, Styrene, Acetamide, Chloropropanols and Furan, which are all present in cooked foods. | + | The Maillard reaction is responsible for many colors and flavors in foods, in combination with other processes. The heat-induced reaction of amino groups of amino acids, peptides, and proteins with carbonyl groups of reducing sugars such as glucose results in the concurrent formation of so-called Maillard browning products, such as [http://www.waiwiki.org/index.php/Heterocyclic_Amines_(HCA) heterocyclic amines (HCAs)], [http://www.waiwiki.org/index.php/Acrylamide acrylamides], Pent-4-en-1-amine, Styrene, Acetamide, Chloropropanols and Furan, which are all present in cooked foods. |
Revision as of 14:53, 12 December 2012
The Maillard reaction is responsible for many colors and flavors in foods, in combination with other processes. The heat-induced reaction of amino groups of amino acids, peptides, and proteins with carbonyl groups of reducing sugars such as glucose results in the concurrent formation of so-called Maillard browning products, such as heterocyclic amines (HCAs), acrylamides, Pent-4-en-1-amine, Styrene, Acetamide, Chloropropanols and Furan, which are all present in cooked foods.
