ABSTRACT
Three types of browning reactions occur in foods. First is the Maillard reaction, which results from a reaction between carbonyl compounds (aldehydes, ketones, and reducing sugars) and amines. Second, there is caramelization, which occurs when sugars are heated to high temperatures. Third, there is enzymatic browning catalyzed by enzymes such as polyphenol oxidase, lipoxygenase, and peroxidase.1
