ELUCIDATION OF NON-ENZYMATIC BROWNING REACTION PATHWAYS BY MEANS OF THE CARBON-BOND LABELING TECHNIQUE

摘要

Besides aroma and taste, the brown coloration is one of the most important attributes of the Maillard reaction between reducing carbohydrates and amino acids. However, due to the complexity of this reaction and the multiplicity of reaction products formed, little is known about the chemical nature and the formation pathways of these nonenzymatic browning products. Therefore, it seems to be a promising approach to study suitable model systems for obtaining detailed information on the nature of the chromophoric compounds and their formation pathways involved in color formation.