NON ENZYMATIC

BROWNING
MAILLARD REACTION
FST 1022
Essentials Of Biochemistry
Miss Nida Iqbal Khan
 Outline
 Definition
 Types of browning
 Difference between enzymatic and non
enzymatic
 Biochemistry of maillard reaction
 Production of carcinogens
 Flavor Production
 Learning Outcomes
 To understand the browning mechanism that is
occurring without enzymes
 To judge the color and flavor compound cause
by natural reaction
 Definition

 The Maillard reaction is an organic chemical reaction in

which reducing sugars react with amino acids to form a
complex mixture of compounds
 This reaction is responsible for the characteristic flavor and
aroma of browned food.
 The Maillard reaction is named after the French chemist
Louis Camille Maillard. One of the first scientists who gave
a more general idea on the reaction generating this type of
food aromas.
 Types Of Browning

 There are two main types of browning of foods:

 Enzymatic & Non-enzymatic browning.
 We covered enzymatic browning when talking
about brown banana. This type of browning is
stopped by a high heat.
 Non-enzymatic browning can again be split in
two types:
 The Maillard reaction and caramellization.
Difference Between Caramellization And Maillard
Reaction

 Caramellization requires high temperatures

(above roughly 150°C) and only requires the
presence of enough sugar.
 The Maillard reaction on the other hand can
take place at room temperature (but speeds up
quickly at higher temperatures, so don’t expect
your bread to turn brown at room temperature)
and requires two types of molecules to occur:
both protein and sugars.
 Biochemistry Of Maillard Reaction

 It all starts with a sugar and a protein/amino acid. These

react and form a compound.

 A reducing sugar (either an aldose or a ketose) reacts with

an amine-group (an NH2-group, from the protein) to form
a so-called Heyns or Amadori compound (If it’s a sugar
with an aldehyde group (-CH=O) it will be an Amadori.
If it’s a sugar with a ketone group (-C=O-) the Heyns
compound will be formed)
 Biochemistry Of Maillard Reaction

 The carbonyl group of the sugar reacts with the amino group of
the amino acid, producing N-substituted glycosylamine and water
 The unstable glycosylamine compound generated in the first step
isomerizes, by undergoing Amadori rearrangement, to give a
ketosamine.
 From a chemical structure perspective: most of these molecules
contain a ring in their structure which is formed in this stage.
 In the final step large complex molecules, melanoidins are
formed as the ketosamine products dehydrates .These will
eventually give the product a brown color.
 The ketosamine can react in a number of ways to produce a range
of different products, which themselves can react further.
 Biochemistry Of Maillard Reaction

 Ketosamine reacts in one of three paths: either losing

more water molecules to become caramel-type
molecules,breaking down into short chain molecules
(for example diacetyl, used to make butter-flavor
popcorn), or reacting again with more amino acids.
 All three products of these reactions can react again
with amino acids to form the molecules called
melanoidins, dark brown compounds that provide a
lot of the color in coffee and can have roasted, malty,
bready, bitter, and burned flavors.
Reaction
Acryl amide Production
 Acryl amide Production
 The previous series of mechanisms shows how
acryl amide can be formed as a by-product of
the Maillard reaction (which is a known
carcinogen found in foods that have been
overcooked).
 However, there are numerous other
mechanistic pathways that lead to a
tremendous variety of products. It is important
to note that only a small subset of these
contribute to flavor and aroma.
 The outcomes from reaction
 The different possible paths these reactions can
follow, combined with the range of possible amino
acids and sugars involved in the reactions, means
that they form a huge range of flavor compounds.
 The most familiar of these are the roasted, bready
or bitter flavors of melanoidins, and the savory
flavors of peptides (think grilled meat).
 The reactions can also generate a wide range of
smaller molecules as well, which can include
floral, fruity and caramel odors, as well as some
‘off’ notes like oniony or earthy flavors.
Flavors In Cooking Due To Maillard Reaction
 Flavors In Cooking Due To Maillard Reaction

The Maillard reaction is responsible for many colors and

flavors in foods:
i. The browning of various meats like steak, when seared
and grilled.
ii. The browning and umami taste in fried onions.
iii. Toast.

iv. The darkened crust of baked goods like pretzels and

bread.
v. The golden-brown color of French fries.
vi. Malted barley, found in malt whiskey or beer.

vii. Dried or condensed milk.

viii. Roasted coffee.

 Summary

 The Maillard 'reaction' is actually a whole

series of chemical reactions that are crucial to
creating the characteristic flavors and brown
colors of roasted coffee and many other foods –
including chocolate, toast, and grilled steak
 Refrence
 Book name: advance in food biochemistry by
Fatih Yildiz CRC pres