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The Maillard Reaction: Source of Flavour in Thermally Processed Foods

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Flavours and Fragrances

Abstract

Since man first discovered fire, thermal treatment of foods has been one of the most common ways to prepare food. The use of heating improved the eating quality of food in terms of flavour and digestibility and it also became apparent that cooked food could be stored for longer time than the raw material. Cooked foods develop characteristic flavour and colour and the main reactions which take place are the breakdown of lipid, sugars, amino acids, carotenes, thiamine and other trace food components.

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Authors and Affiliations

  1. Department of Food Biosciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK

    Donald S. Mottram

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  1. Donald S. Mottram
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Editors and Affiliations

  1. FB Chemie, Institut für Lebensmittelchemie, Universität Hannover, Wunstorferstraße 14, 30453, Hannover, Germany

    Ralf Günter Berger

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Mottram, D.S. (2007). The Maillard Reaction: Source of Flavour in Thermally Processed Foods. In: Berger, R.G. (eds) Flavours and Fragrances. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-49339-6_12

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