“…The intensity of the Maillard reaction, also known as the ''non-enzymatic browning reaction", can be quantified by, among other things, the development of color, either visually (Pokorny, Pilkova, Davidek, & Valentova, 1988), by measuring the absorbance at wavelength 420-450 nm or 520 nm (Bertelli, Torregiani, & Bertolo, 1996;Fallico & Ames, 1999;Pokorny et al, 1988) or by calculation of the absorbance index (Gothwal & Bhavadasan, 1992) or extinction coefficient (Brands, Wedzicha, & van Boekel, 2002).…”