Maillard reaction

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Maillard reaction

[mī′yär rē‚ak·shən]
(biochemistry)
A reaction in which the amino group in an amino acid tends to form condensation products with aldehydes; believed to cause the Browning reaction when an amino acid and a sugar coexist, evolving a characteristic flavor useful in food preparations.
References in periodicals archive ?
The major additional source of colorantsarises from the Mallard reaction, which is strongly affected by concentration of amino N level in juice (Paton and McCowage, 1987).
Color arises from (i) colorants present in cane before crushing, (ii) colorants produced by enzymatic or non enzymatic oxidation soon after crushing, (iii) colorant produced from the Mallard reaction between reducing sugars and amino N, (iv) colorant from alkaline degradation products of reducing sugars, and (v) colorant produced from caramelization reactions (Paton and McCowage, 1987; Paton, 1992).
To produce the flavors, the technologists relied on the most advanced forms of many processes-- creative compounding, fermentation, enzymatic manipulation, advanced extraction (supercritical C02), distillation, spray drying, and Mallard reaction (processed flavor reactions).