Skip to main content
Book cover

Flavours and Fragrances pp 269–283Cite as

The Maillard Reaction: Source of Flavour in Thermally Processed Foods

  • Chapter

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.

Keywords

  • Carbonyl Compound
  • Maillard Reaction
  • Hydrogen Sulphide
  • Odour Threshold
  • Amino Compound

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

This is a preview of subscription content, access via your institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • DOI: 10.1007/978-3-540-49339-6_12
  • Chapter length: 15 pages
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
eBook
USD   149.00
Price excludes VAT (USA)
  • ISBN: 978-3-540-49339-6
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book
USD   199.99
Price excludes VAT (USA)
Hardcover Book
USD   279.99
Price excludes VAT (USA)
Learn about institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Kawamura S (1983) In: Waller GR, Feather MS (eds) The Maillard Reaction in Foods and Nutrition. ACS Symposium Series 215. American Chemical Society, Washington, p 3

    Google Scholar 

  2. Hodge JE (1967) In: Schultz HW, Day EA, Libbey LM (eds) Chemistry and Physiology of Flavors. AVI, Westport, p 465

    Google Scholar 

  3. Hurrell RF (1982) In: Morton ID, MacLeod AJ (eds) Food Flavors. Elsevier, Amsterdam, p 399

    Google Scholar 

  4. Mauron J (1981) In: Eriksson C (ed) Maillard Reactions in Food. Pergamon, Oxford, p 3

    Google Scholar 

  5. Mottram DS (1994) In: Parliment TH, Morello MJ, McGorrin RJ (eds) Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. ACS Symposium Series 543. American Chemical Society, Washington, p 104

    Google Scholar 

  6. Nursten HE (1980) Food Chem. 6:263

    CrossRef  Google Scholar 

  7. Nursten HE (2005) The Maillard Reaction. Royal Society of Chemistry, Cambridge

    Google Scholar 

  8. Ledl F, Schleicher E (1990) Angew. Chem. Int. Ed. Engl. 29:565

    CrossRef  Google Scholar 

  9. Negishi C, Wakabayashi M, Tsuda M, Sato S, Sigimura T, Saito H, Maeda M, Jagerstad M (1984) Mutat. Res. Lett. 140:55

    CrossRef  CAS  Google Scholar 

  10. Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M (2002) J. Agric. Food Chem. 50:4998

    CrossRef  CAS  Google Scholar 

  11. Mottram DS, Wedzicha BL, Dodson AT (2002) Nature 419:448

    CrossRef  CAS  Google Scholar 

  12. Strecker A (1862) Liebigs Ann. Chem. 123:362

    Google Scholar 

  13. Schiff H (1866) Ann. Chem. Pharm. 140:92

    Google Scholar 

  14. Maillard LC (1912) C. R. 154:66

    CAS  Google Scholar 

  15. Hodge JE (1953) J. Agric. Food Chem. 1:928

    CrossRef  CAS  Google Scholar 

  16. Namiki N (1988) Adv. Food Res. 32:115

    CrossRef  CAS  Google Scholar 

  17. Schonberg A, Moubacher R, Mostafa A (1948) J. Chem. Soc. 176

    Google Scholar 

  18. Vernin G, Parkanyi C (1982) In: Vernin G (ed) Chemistry of Heterocyclic Compounds in Flavors and Aromas. Harwood, Chichester, p 151

    Google Scholar 

  19. Hodge JE, Mills FD, Fisher BE (1972) Cereal Sci. Today 17:34

    Google Scholar 

  20. Guth H, Grosch W (1994) J. Agric. Food Chem. 42:2862

    CrossRef  CAS  Google Scholar 

  21. Whitfield FB, Mottram DS (1999) J. Agric. Food Chem. 47:1626

    CrossRef  CAS  Google Scholar 

  22. Fors S (1983) In: Waller GR, Feather MS (eds) The Maillard Reaction in Foods and Nutrition. ACS Symposium Series 215. American Chemical Society, Washington, p 185

    Google Scholar 

  23. Maga JA (1982) In: Morton ID, MacLeod AJ (eds) Food Flavors. Elsevier, Amsterdam, p 283

    Google Scholar 

  24. Guadagni DG, Buttery RG, Turnbaugh JG (1972) J. Sci. Food Agric. 23:1435

    CrossRef  CAS  Google Scholar 

  25. Amrani-Hemaimi M, Cerny C, Fay LB (1995) J. Agric. Food Chem. 43:2818

    CrossRef  CAS  Google Scholar 

  26. Mottram DS (1991) In: Maarse H (ed) Volatile Compounds in Foods and Beverages. Dekker, New York, p 107

    Google Scholar 

  27. Chang SS, Hirai C, Reddy BR, Herz KO, Kato A (1968) Chem. Ind. 1639

    Google Scholar 

  28. Mussinan CJ, Wilson RA, Katz I, Hruza A, Vock MH (1976) In: Charalambous G, Katz I (eds) Phenolic, Sulphur and Nitrogen Compounds in Food Flavors. ACS Symposium Series 26. American Chemical Society, Washington, p 133

    Google Scholar 

  29. Maga JA (1981) J. Agric. Food Chem. 29: 691

    CrossRef  CAS  Google Scholar 

  30. Flament I (1991) In: Maarse H (ed) Volatile Compounds in Foods and Beverages. Dekker, New York, p 617

    Google Scholar 

  31. Grosch W, Schieberle P (1991) In: Maarse H (ed) Volatile Compounds in Foods and Beverages. Dekker, New York, p 41

    Google Scholar 

  32. Tressl R, Grunewald KG, Kersten E, Rewicki D (1985) J. Agric. Food Chem. 33:1137

    CrossRef  CAS  Google Scholar 

  33. Frank O, Jezussek M, Hofmann T (2003) J. Agric. Food Chem. 51:2693

    CrossRef  CAS  Google Scholar 

  34. Nijssen LM, Visscher CA, Maarse H, Willemsen LC (1996) Volatile Compounds in Food—Qualitative and Quantitative Data. TNO-CIVO Food Analysis Institute, Zeist

    Google Scholar 

  35. Buttery RG, Teranishi R, Ling LC (1987) J. Agric. Food Chem. 35:540

    CrossRef  CAS  Google Scholar 

  36. Mulders EJ (1973) Z. Lebensm.-Unters.-Forsch. 152:193

    CrossRef  CAS  Google Scholar 

  37. Elmore JS, Mottram DS (2000) J. Agric. Food Chem. 48:2420

    CrossRef  CAS  Google Scholar 

  38. Hartman GJ, Jin QZ, Collins GJ, Lee KN, Ho C-T, Chang SS (1983) J. Agric. Food Chem. 31:1030

    CrossRef  CAS  Google Scholar 

  39. Tang J, Jin QZ, Shen GH, Ho C-T, Chang SS (1983) J. Agric. Food Chem. 31:1287

    CrossRef  CAS  Google Scholar 

  40. Elmore JS, Mottram DS, Enser M, Wood JD (1997) J. Agric. Food Chem. 45:3603

    CrossRef  CAS  Google Scholar 

  41. Brinkman HW, Copier H, de Leuw JJM, Tjan SB (1972) J. Agric. Food Chem. 20:177

    CrossRef  CAS  Google Scholar 

  42. Werkhoff P, Güntert M, Hopp R (1992) Food Rev. Int. 8:391

    CrossRef  CAS  Google Scholar 

  43. Nixon LN, Wong E, Johnson CB, Birch EJ (1979) J. Agric. Food Chem. 27:355

    CrossRef  CAS  Google Scholar 

  44. Wöhler F, von Liebig J (1847) Ann. Chem. Pharm. 61:1

    Google Scholar 

  45. Ohloff G, Flament I, Pickenhagen W (1985) Food Rev. Int. 1:99

    CrossRef  CAS  Google Scholar 

  46. Kubota K, Kobayashi A, Yamanishi T (1982) Agric. Biol. Chem. 46:2835

    CAS  Google Scholar 

  47. Kubota K, Shijimaya H, Kobayashi A (1986) Agric. Biol. Chem. 50:2867

    CAS  Google Scholar 

  48. Kawai T, Ishida Y, Kakiuchi H, Ikeda N, Higashida T, Nakamura S (1991) J. Agric. Food Chem. 39:770

    CrossRef  CAS  Google Scholar 

  49. Velluz A, Brönner H, Näf R, Wüest H, Büchi G, Pickenhagen W (1994) Flavour Fragr. J. 9:81

    CrossRef  CAS  Google Scholar 

  50. Evers WJ, Heinsohn HH, Mayers BJ, Sanderson A (1976) In: Charalambous G, Katz I (eds) Phenolic, Sulfur and Nitrogen Compounds in Food Flavors. ACS Symposium Series 26. American Chemical Society, Washington, p 184

    Google Scholar 

  51. MacLeod G, Ames JM (1986) Chem. Ind. 175

    Google Scholar 

  52. Gasser U, Grosch W (1988) Z. Lebensm.-Unters.-Forsch. 186:489

    CAS  Google Scholar 

  53. Buttery RG, Haddon WF, Seifert RM, Turnbaugh JG (1984) J. Agric. Food Chem. 32:674

    CrossRef  CAS  Google Scholar 

  54. Mottram DS (1998) Food Chem. 62:415

    CrossRef  CAS  Google Scholar 

  55. Reichstein T, Staudinger H (1955) Perfum. Essent. Oil Rec. 46:86

    CAS  Google Scholar 

  56. Farmer LJ, Mottram DS, Whitfield FB (1989) J. Sci. Food Agric. 49:347

    CrossRef  CAS  Google Scholar 

  57. Hofmann T, Schieberle P (1995) J. Agric. Food Chem. 43:2187

    CrossRef  CAS  Google Scholar 

  58. Mottram DS, Whitfield FB (1995) J. Agric. Food Chem. 43:984

    CrossRef  CAS  Google Scholar 

  59. van den Ouweland GAM, Peer HG (1975) J. Agric. Food Chem. 23:501

    CrossRef  Google Scholar 

  60. Mottram DS, Nobrega ICC (1998) In: Contis ET, Ho C-T, Mussinan CJ, Parliment TH, Shahidi F, Spanier AM (eds) Food Flavours: Formation, Origin, Analysis and Packaging Influences. Developments in Food Science 40. Elsevier, Amsterdam, p 483

    Google Scholar 

Download references

Author information

Authors and Affiliations

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

    Donald S. Mottram

Authors
  1. Donald S. Mottram
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

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

    Prof. Dr. Ralf Günter Berger

Rights and permissions

Reprints and Permissions

Copyright information

© 2007 Springer-Verlag Berlin Heidelberg

About this chapter

Cite this chapter

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

Download citation