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Chapitre D'ouvrage Année : 2018

The Maillard Reaction in Food: An Introduction

Résumé

In modern societies, most of the food being consumed has been processed. This introduction to the Maillard Reaction in Food provides information's about the main reactions that are occurring during the backing and cooking of food products. The processing of food is promoting non-enzymatic browning reaction involving proteins and reducing sugars. The products formed during this reaction are key players in the development of taste, flavour and colour and affects the consumer's preferences. Maillard reaction products (MRP) can have positive or adverse effects on health with respect to anti/pro-oxidant potential, immunogenicity, allergenicity and carcinogenicity. Therefore, one century after its discovery by Louis Camille Maillard, the reaction still harbours many challenges for the scientific community and for the food. The development of increasingly more sensitive analytical techniques, including multi-omics approaches, and big data analysis are promising for a more refined understanding of this reaction. The Maillard reaction was discovered in 1912 by the French chemist and doctor Louis-Camille Maillard. This reaction is part of the non-enzymatic browning reactions with caramelization due to the formation of polymers called melanoidins that produce a characteristic brown colour at the advanced stages of this reaction. This is a very important reaction for the food industry as it explains a large part of the sensory properties, aroma and taste of cooked products.
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Dates et versions

hal-01757720 , version 1 (03-04-2018)

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Emmanuel Bertrand, Patricia El Boustany, Craig Faulds, Jean-Louis Berdagué. The Maillard Reaction in Food: An Introduction. Reference Module in Food Science, Elsevier, 2018, 9780081005965. ⟨10.1016/B978-0-08-100596-5.21459-5⟩. ⟨hal-01757720⟩
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