ABSTRACT
Extensive reports of the Maillard reaction can be found in the scientific literature, most focus on aqueous systems, and few monitor the reaction with time. An interesting system for processing liquid streams of reactants under precise time-temperature conditions was described by Stahl and Parliment [1]. Analysis of the data resulted in a plot of flavor and color generation with time from which the kinetics of the reactions could be easily calculated. Gaining the same sort of data from food matrices that dehydrate on heating is more difficult, and there are few published reports.
