Browned Flavors: Analysis, Formation, and Physiology

Browned flavors are closely linked to the Maillard reaction, especially in the mind of food chemists. This well-known reaction was linked with the name of the French chemist and physicist Louis Camille Maillard. The reaction includes several sub-reactions , based on interactions of amino acids and carbohydrates, and leads to a large diversity of molecules. It is also commonly known as non-enzymatic browning reactions . Beside colorings, also desired aroma-active, taste-active, and physiologically-active compounds are generated, mainly by thermal influence.Due to the importance of the reaction to the food sector, including academia, industry, and also governmental institutions, this book examines all aspects and applications of the Maillard reaction, including in cocoa, raw and roasted mustard seeds, oats, sugars, potato chips, wheat and rye.