ABSTRACT
Nonenzymatic browning is the most complex reaction
in food chemistry. Complexity arises from the large
number of food components able to participate in the
reaction through different pathways, giving rise to a
complex mixture of products. There are several
valuable reviews that cover the different aspects of
the reaction (1-5). Nonenzymatic browning is referred
to as a Maillard reaction when is initiated by the
condensation of a carbonyl group with free amino
groups from amino acids, peptides, or proteins. Simple
sugars, sugar acids, ascorbic acid, and other poly-
hydroxy carbonyl compounds undergo browning
reactions at high temperatures in the absence of free
amino groups. This reaction, catalyzed under acidic or
alkaline conditions, is called caramelization and many
of the products formed are similar to those resulting
from the Maillard reaction. During the early stage of nonenzymatic browning
colorless products are formed and further progress
of the reactions (called late or advanced stage)
give rise to a great variety of different compounds,
which are desirable in some processes (roasting,
baking, etc.) but in others (storage, sterilization)
partly cause undesirable colors and flavors, and
reduction in nutritional value as well as production
of potentially toxic compounds.
