2018
DOI: 10.1007/978-3-319-95463-9_2
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Maillard Reaction in Processed Foods—Reaction Mechanisms

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Cited by 10 publications
(9 citation statements)
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“…Maillard reaction is a cascade of competitive reactions involving aldoses and amine-containing compounds during food processing for the enhancement of color and flavor. Maillard reaction intermediates (MRIs) including Amadori or Heyns rearrangement products (ARPs or HRPs) have attracted great attention, as they are considered to be the potential precursors of desirable color and flavor. MRIs are derived from the initial stage of the Maillard reaction .…”
Section: Introductionmentioning
confidence: 99%
“…Maillard reaction is a cascade of competitive reactions involving aldoses and amine-containing compounds during food processing for the enhancement of color and flavor. Maillard reaction intermediates (MRIs) including Amadori or Heyns rearrangement products (ARPs or HRPs) have attracted great attention, as they are considered to be the potential precursors of desirable color and flavor. MRIs are derived from the initial stage of the Maillard reaction .…”
Section: Introductionmentioning
confidence: 99%
“…Ultrahigh temperature (UHT) processing ensures a long shelf life for milk stored at ambient temperature; however, such thermal processing will cause negative impacts on flavor quality. Flavor changes in UHT milk are mainly associated with Maillard reactions, lipid oxidation, and proteolysis. , Maillard reactions start by a condensation reaction between carbonyl groups of reducing sugars and amine groups of proteins, peptides, or amino acids, forming a Schiff base. After enolization, the Schiff base is transformed into Amadori compounds (or Heyns compounds in the case of ketoses), which can be degraded to form highly reactive α-dicarbonyls, including glyoxal (GO), methyglyoxal (MGO), and deoxyosones. , Further rearrangement and dehydration reactions lead to formation of 5-(hydroxymethyl)­furfural (HMF) and furfural, , which are regarded as indicators of Maillard reactions in foods. α-Dicarbonyls may also react with free amino acids to form Strecker aldehydes, such as 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde, and acetaldehyde. , α-Dicarbonyls can also form advanced glycation end products (AGEs) by reacting with nucleophilic side chains in proteins . The reaction between α-dicarbonyls and proteins may lower the nutritional value of foods. , Strecker aldehydes, HMF, and furfural contribute to the formation of off-flavor in UHT milk during long-time storage. , …”
Section: Introductionmentioning
confidence: 99%
“…The Maillard reaction (MR) has made an important contribution to the improvement and preservation of food appearance and flavor especially during traditional food processing and storage. , Interactions between reactive carbonyl groups and nucleophilic amino groups result in the formation of a wide range of compounds . Maillard reaction products (MRPs) are rich in flavor and are usually used in food for flavor enhancement .…”
Section: Introductionmentioning
confidence: 99%