A review of Maillard reaction in food and implications to kinetic modelling

This paper reviews some of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like colour, flavour and nutritional value. A critical analysis is given on how quality attributes asso...

Full description

Saved in:
Bibliographic Details
Published inTrends in Food Science & Technology Vol. 11; no. 9-10; pp. 364 - 373
Main Authors Martins, Sara I.F.S, Jongen, Wim M.F, van Boekel, Martinus A.J.S
Format Book Review Conference Proceeding Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 10.09.2000
Elsevier
Subjects
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
Organoleptic properties
Nutritive value
Color
Prediction
Maillard reaction
Foodstuff
Review
Flavor
Kinetic model
Chemical reaction
Quality
Reaction mechanism
Physicochemical properties
Online AccessGet full text

Cover

More Information
Summary:This paper reviews some of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like colour, flavour and nutritional value. A critical analysis is given on how quality attributes associated with Maillard reaction can be predicted and controlled by kinetic modelling. Multiresponse modelling (taking more than one reactant and product into consideration in the modelling process) is a powerful tool to model complicated consecutive and parallel reactions, like the Maillard reaction. Such a multiresponse approach provides a major guidance in understanding the reaction mechanism. An illustrative example is given.
ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(01)00022-X