MAILLARD REACTION - SCI
& TECH
News: Science for All | What causes the browning of
food?
What's in the news?
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The Maillard Reaction elucidates the intricate chemical processes responsible for the
flavors, aromas, and textures found in foods.
Maillard Reaction in
Food Browning:
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The Maillard reaction, named after French scientist
Louis-Camille Maillard, is a
chemical process occurring when amino
acids and sugars are heated, impacting the flavors, aromas, and textures of
foods.
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It's a form of non-enzymatic
browning where color change happens without enzyme activity.
Working:
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Chemist J.E. Hodge in 1953 broke down the reaction
into steps for simplification.
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When heated, sugars and proteins in foods undergo a
condensation reaction, forming an unstable
Schiff base.
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Rearrangement and dehydration of the Schiff base
lead to various intermediate compounds, contributing to flavor development and
aroma.
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Some intermediates undergo rearrangement, forming
more stable products and precursors for melanoidins, responsible for food's
brown color.
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Further changes like condensation and
polymerization result in the formation of melanoidins.
Factors Influencing the
Reaction:
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Rate and extent depend on temperature, acidity,
moisture content, and types and concentrations of proteins and sugars.
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Ideal temperatures range from 110°C to 170°C; higher temperatures can lead to burning and bitter flavors.
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Higher temperatures accelerate the reaction, while
acidic conditions and water presence can inhibit it.
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Foods brown more quickly at higher temperatures,
and dry foods like bread crusts develop deep brown colors during baking.