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Maillard Reaction

Published Online: 15 SEP 2010

DOI: 10.1002/9780470638859.conrr403

Comprehensive Organic Name Reactions and Reagents

Comprehensive Organic Name Reactions and Reagents

How to Cite

2010. Maillard Reaction. Comprehensive Organic Name Reactions and Reagents. 403:1795–1799.

Publication History

  1. Published Online: 15 SEP 2010

Chemistry Terms

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Abstract

Maillard reported the coloring reaction between reducing sugars and amino groups and initially realized the importance of this reaction in various fields. Depending on the source of reducing sugars and amino compounds, the products formed show different colors and flavors. This reaction involves three stages and final product of the reaction is the browning, fluorescence and cross-linking of protein. The product of this reaction is known as Maillard reaction product (MRP) or melanoidins. Several factors have been discussed that affect the extent of this reaction. This reaction has important application in sitology.

Keywords:

  • advanced glycation end products (AGEs);
  • melanoidins;
  • sitology;
  • antioxidant