Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties

Abstract

The Maillard reaction involves a series of complicated reactions triggered by amino compounds reacting with reducing sugars during food processing and storage. During the Maillard reaction, a complex mixture of various Maillard reaction products (MRPs) forms, affecting the sensorial properties, stability, and nutritional and healthy value of food. Though thousands of volatile flavour compounds are identified in food from the Maillard reaction, knowledge of their formation pathway is scarce. Besides, recognition in the Maillard reaction for food antioxidant and stability mainly bases on the melanoidins. This review discusses progress in the Maillard chemistry of the critical intermediates of Amadori and α-dicarbonyl compounds in food flavour formation. In particular, it summarizes formation pathway of over 100 flavour compounds and the antioxidant activities of the individual intermediates and flavour compounds. Furthermore, complications and challenges in controlling formation of food flavor without the adverse effects are discussed based on the Maillard chemistry.

Keywords: Amadori compounds; Anti-oxidation; Flavour; Maillard reaction; Pathway; α-Dicarbonyl compounds.