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is an entirely different process from
Maillard browning, though the results of the two processes are sometimes similar to the naked eye (and taste buds). Caramelization may sometimes cause browning in the same foods in which the Maillard reaction occurs, but the two processes are distinct. They are
191:
In the cooking process, Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air. These compounds, in turn, often break down to form yet more flavor compounds.
1149:
Stadler, Richard H.; Robert, Fabien; Riediker, Sonja; Varga, Natalia; Davidek, Tomas; Devaud, Stéphanie; Goldmann, Till; Hau, Jörg; Blank, Imre (August 2004). "In-Depth
Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction".
493:
349:
The browning reactions that occur when meat is roasted or seared are complex and occur mostly by
Maillard browning with contributions from other chemical reactions, including the breakdown of the tetrapyrrole rings of the muscle protein
396:
or browning of skin tones and can turn hair to a red or ginger tone. The chemical mechanism is the same as in the browning of food, but it develops slowly over time due to the acidic action on the
520:
140:
of the amino acid and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors. This process is accelerated in an alkaline environment (e.g.,
805:
102:
steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, falafel and many other foods undergo this reaction. It is named after French chemist
896:
Harrison, T. J.; v, G. R. (2005). "An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline".
308:
is responsible for the biscuit or cracker-like flavor present in baked goods such as bread, popcorn, and tortilla products. The structurally related compound
769:
Tareke, E.; Rydberg, P.; Karlsson, Patrik; Eriksson, Sune; Törnqvist, Margareta (2002). "Analysis of acrylamide, a carcinogen formed in heated foodstuffs".
196:
have used the
Maillard reaction over the years to make artificial flavors, the majority of patents being related to the production of meat-like flavors.
404:
bodies and was described by
Painter in 1991 as the interaction of anaerobic, acidic, and cold (typically 4 °C (39 °F)) sphagnum acid on the
1034:
605:
380:, excess heat causes the Maillard reaction to occur, which reduces the amount of energy and protein available to the animals that feed on it.
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In a dry environment, the
Maillard reaction—the same chemical process that browns a steak—causes feces to develop a protective outer shell.
492:
213:
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Mottram, Donald S.; Wedzicha, Bronislaw L.; Dodson, Andrew T. (October 2002). "Acrylamide is formed in the
Maillard reaction".
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has a similar smell and also occurs naturally without heating. The compound gives varieties of cooked rice and the herb
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published a paper describing the reaction between amino acids and sugars at elevated temperatures. In 1953, chemist
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806:"Maillard Reactions: Nonenzymatic Browning in Food Systems with Special Reference to the Development of Flavor"
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products undergo further dehydration and deamination to produce dicarbonyls. This is a crucial intermediate.
118:
call for an oven temperature high enough to ensure that a
Maillard reaction occurs. At higher temperatures,
512:, can be generated as a byproduct of Maillard reaction between reducing sugars and amino acids, especially
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both promoted by heating, but the
Maillard reaction involves amino acids, whereas caramelization is the
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126:(final breakdown leading to burning and the development of acrid flavors) become more pronounced.
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628:. Advances in Food and Nutrition Research. Vol. 30. Boston: Academic Press. p. 79.
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838:
Hodge, J. E. (1953). "Dehydrated Foods, Chemistry of
Browning Reactions in Model Systems".
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which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many
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Champagne: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region
603:[Action of amino acids on sugars. Formation of melanoidins in a methodical way].
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601:"Action des acides amines sur les sucres; formation de melanoidines par voie méthodique"
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The Maillard reaction is responsible for many colors and flavors in foods, such as the
709:"Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition"
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Virk-Baker, Mandeep K.; Nagy, Tim R.; Barnes, Stephen; Groopman, John (29 May 2014).
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of the sugar reacts with the amino group of the amino acid, producing N-substituted
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The preparation of French fries at high temperature can lead to the formation of
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can form. This can be discouraged by heating at a lower temperature, adding
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959:"Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes"
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In archaeology, the Maillard process occurs when bodies are preserved in
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1199:"Dietary Acrylamide and Human Cancer: A Systematic Review of Literature"
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Dicarbonyls react with amines to produce Strecker aldehydes through
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Miranda, Gonzalo; Berna, Angel; Mulet, Antonio (4 February 2019).
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28:
98:, the compounds which give browned food its distinctive flavor.
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Nursten, Harry (2007). "The Chemistry of Nonenzymic Browning".
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31:, are golden-brown mostly as a result of the Maillard reaction.
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Several ways are known for the ketosamines to react further:
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The Maillard reaction also contributes to the preservation of
122:(the browning of sugars, a distinct process) and subsequently
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of various meats when seared or grilled, the browning and
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On Food and Cooking: The Science and Lore of the Kitchen
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Danehy, James P. (May 19, 1986). Chicester, C.O. (ed.).
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and other crisps, browning of malted barley as found in
1035:"The Maillard reaction: What it is and why it matters"
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1094:. American Association for the Advancement of Science
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industry's recipes. At high temperatures, a probable
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530:
516:, both of which are present in most food products.
216:established a mechanism for the Maillard reaction.
51:
45:
1305:(2nd ed.). Ithaca, NY: Cornell University Press.
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1901:
651:"Why So Many Recipes Call for a 350-Degree Oven"
16:Chemical reaction that gives browned food flavor
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591:
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333:Roast pork, browned using the Maillard reaction
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1359:
268:whiskey and beer, and the color and taste of
172:. This reaction is the basis for many of the
1062:"Grass Silage Stability and Maillard Silage"
586:
322:) their typical smells. Both compounds have
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1152:Journal of Agricultural and Food Chemistry
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840:Journal of Agricultural and Food Chemistry
676:"Here's How to Sear a Steak to Perfection"
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256:. It contributes to the darkened crust of
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936:. New York: Scribner. pp. 778–79.
468:Produce brown nitrogenous polymers and
392:. The acidic peat environment causes a
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1187:. Cancer.org. Retrieved on 2016-07-24.
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713:International Journal of Food Science
435:The unstable glycosylamine undergoes
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1302:Nutritional Ecology of the Ruminant
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354:. Maillard reactions also occur in
306:6-Acetyl-2,3,4,5-tetrahydropyridine
228:6-Acetyl-2,3,4,5-tetrahydropyridine
13:
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14:
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867:"The Maillard Reaction Turns 100"
865:Everts, Sarah (October 1, 2012).
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448:Produce two water molecules and
326:below 0.06 nanograms per liter.
144:applied to darken pretzels; see
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1086:Dove, Alan (11 February 2016).
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1012:. Ten Speed Press. p. 66.
1001:
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871:Chemical & Engineering News
707:Tamanna, N; Mahmood, N (2015).
624:Chichester, C. O., ed. (1986).
465:fission products can be formed.
188:, or injecting carbon dioxide.
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555:Advanced glycation end-product
383:
214:U.S. Department of Agriculture
168:, and hence have an increased
1:
1033:Krystal, Becky (2020-01-31).
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133:of the sugar reacts with the
1299:Van Soest, Peter J. (1982).
1215:10.1080/01635581.2014.916323
682:. 2021-09-06. Archived from
260:, the golden-brown color of
110:. The reaction is a form of
7:
1126:10.1039/9781847552570-00005
1060:Cooper, Phil (2 May 2017).
570:
550:Akabori amino-acid reaction
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10:
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883:10.1021/cen-09040-scitech2
649:Bui, Andrew (2017-09-29).
400:. It is typically seen on
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813:Advances in Food Research
626:Advances in Food Research
461:, and other short-chain
148:), as the amino groups (
319:Pandanus amaryllifolius
1088:"Hard-core sequencing"
932:McGee, Harold (2004).
346:
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206:Louis Camille Maillard
112:non-enzymatic browning
104:Louis Camille Maillard
32:
1118:The Maillard Reaction
819:. Academic Press: 107
437:Amadori rearrangement
340:
332:
235:
227:
22:
1340:at Wikimedia Commons
1203:Nutrition and Cancer
1008:Liem, Peter (2017).
976:10.3390/foods8020056
500:Strecker degradation
310:2-acetyl-1-pyrroline
296:toasted marshmallows
1260:2002Natur.419..448M
1040:The Washington Post
852:10.1021/jf60015a004
771:J. Agric. Food Chem
726:10.1155/2015/526762
508:, a possible human
373:of certain sugars.
362:ages in the bottle
23:The crusts of most
1491:Calcium propanoate
419:Chemical mechanism
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220:Foods and products
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1896:
1813:Brand name breads
1650:Maillard reaction
1496:Dough conditioner
1338:Maillard reaction
1336:Media related to
1254:(6906): 448–449.
1164:10.1021/jf0495486
1158:(17): 5550–5558.
1135:978-0-85404-964-6
1120:. pp. 5–30.
943:978-0-684-80001-1
911:10.1021/jo051940a
783:10.1021/jf020302f
777:(17): 4998–5006.
236:2-Acetylpyrroline
194:Flavor scientists
108:protein synthesis
84:chemical reaction
37:Maillard reaction
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1792:History of bread
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1675:Sponge and dough
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484:The open-chain
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324:odor thresholds
300:roasted peanuts
254:coffee roasting
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170:nucleophilicity
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92:reducing sugars
79:[majaʁ]
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655:Tasting Table
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635:0-12-016430-2
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1873:Toast dishes
1868:Swiss breads
1863:Sweet breads
1853:Quick breads
1818:Bread dishes
1731:French toast
1716:Bread pakora
1706:Bread crumbs
1649:
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1096:. Retrieved
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317:
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304:
288:black garlic
277:
262:French fries
250:fried onions
239:
203:
190:
186:asparaginase
166:deprotonated
135:nucleophilic
128:
36:
34:
1823:Bread rolls
1772:Breadmaking
1670:Pre-slicing
1665:Pre-ferment
1587:Stand mixer
1572:Farinograph
1474:Ingredients
1456:Whole wheat
1451:White bread
1421:Salt-rising
1391:Brown bread
541:Food portal
470:melanoidins
441:ketosamines
384:Archaeology
356:dried fruit
258:baked goods
138:amino group
96:melanoidins
88:amino acids
1904:Categories
1746:Sandwiches
1711:Bread bowl
1613:techniques
1446:Unleavened
1431:Soda bread
1406:Multigrain
1185:Acrylamide
1046:2022-07-28
719:: 526762.
690:2022-01-27
660:6 November
581:References
514:asparagine
510:carcinogen
506:Acrylamide
463:hydrolytic
450:reductones
439:, forming
413:paleofeces
376:In making
343:acrylamide
182:acrylamide
178:carcinogen
94:to create
1645:Leavening
1620:Autolysis
1562:Bread pan
1545:Equipment
1436:Sourdough
1416:Rye bread
1401:Flatbread
969:(2): 56.
735:2314-5765
432:and water
390:peat bogs
371:pyrolysis
360:champagne
358:and when
352:myoglobin
292:chocolate
248:taste in
212:with the
204:In 1912,
174:flavoring
124:pyrolysis
1890:Category
1741:Stuffing
1726:Croutons
1680:Steaming
1660:Proofing
1640:Kneading
1441:Sprouted
1319:29909839
1276:12368844
1233:24875401
1172:15315399
1071:2 August
995:30720722
919:16356012
823:15 March
791:12166997
753:26904661
613:: 66–68.
599:(1912).
527:See also
455:Diacetyl
402:Iron Age
398:bog body
242:browning
146:lye roll
86:between
1597:Toaster
1284:4360610
1256:Bibcode
1224:4164905
1098:16 June
1092:Science
986:6406843
744:4745522
572:Wok hei
486:Amadori
394:tanning
200:History
180:called
116:recipes
82:) is a
75:French:
29:brioche
1767:Bakery
1625:Baking
1592:Warmer
1317:
1309:
1282:
1274:
1248:Nature
1231:
1221:
1170:
1132:
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751:
741:
733:
632:
560:Baking
378:silage
314:pandan
298:, and
284:toffee
164:) are
100:Seared
25:breads
1760:Other
1751:Toast
1736:Rusks
1536:Water
1531:Sugar
1511:Flour
1411:Quick
1383:Types
1375:Bread
1280:S2CID
963:Foods
809:(PDF)
270:dried
246:umami
159:→ RNH
1833:Buns
1699:Uses
1630:Biga
1582:Peel
1577:Lame
1552:Oven
1526:Salt
1521:Milk
1501:Eggs
1486:Barm
1315:OCLC
1307:ISBN
1272:PMID
1229:PMID
1168:PMID
1130:ISBN
1100:2021
1073:2022
1014:ISBN
991:PMID
938:ISBN
915:PMID
825:2024
787:PMID
749:PMID
731:ISSN
717:2015
662:2017
630:ISBN
424:The
272:and
266:malt
252:and
90:and
35:The
1506:Fat
1396:Bun
1264:doi
1252:419
1219:PMC
1211:doi
1160:doi
1122:doi
981:PMC
971:doi
907:doi
879:doi
848:doi
779:doi
739:PMC
721:doi
611:154
150:RNH
142:lye
69:YAR
67:my-
58:ɑːr
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