Browning Reaction

Name:
Browning Reaction
Detailed information:
(Maillard reaction). A complicated and not completely evaluated sequence of chemical changes occurring without the involvement of enzymes during heat exposure of foods containing carbohydrates (usually sugars) and proteins, as well as during storage. It is responsible for the surface color change of bakery products and meats. It begins with an aldol condensation reaction involving the carbonyl groups of the proteins, and ends with formation of furfural, which produces the dark-brown coloration. Besides color change, the reaction is accompanied by alterations in flavor and texture, as well as in nutritive value. It was first noted by the French chemist Maillard.