ABSTRACT
Deoxysugars ...........................................................................................292 18.3 Other Reactions of Glycosylamines ......................................................293 18.4 Degradation of Amino Deoxysugars .....................................................295 18.5 Degradation of 3-Deoxy-2-Osuloses .....................................................296 18.6 Degradation of 1-Deoxy-2,3-Diuloses ...................................................299 18.7 Degradation of 1-Amino-1,4-Dideoxydiketoses ....................................304 18.8 Strecker Degradation of Amino Acids ...................................................305 18.9 Melanoidins ............................................................................................307 18.10 Closing Remarks ....................................................................................310 References ............................................................................................................310
The term Maillard reaction is used for a complex network of reactions involving carbonyl compounds, namely reducing sugars, and amino compounds, for example amino acids or peptides. These reactions are also called nonenzymatic browning, as they are accompanied by the formation of brown pigments (melanoidins). However, other reactions, such as caramelization, can also cause nonenzymatic browning of foods. Thus, the Maillard reaction should be considered as a special case of nonenzymatic browning.
