Structure, Color, and Formation Of Low- and High-molecular Weight Products Formed by Food-related Maillard-type Reactions

The Maillard reaction between carbohydrates and amino acids or proteins leads to the formation of a multiplicity of low and high molecular browning substances. To resolve some important reactions of the puzzling network of non-enzymatic browning, key colorants have been identified and their precursors and formation pathways clarified by means of quantitative experiments in combination with synthetic studies and/or by [¹³C]-labelling experiments. This paper gives a survey of important reaction routes leading to key chromophores which, by application of the Color Activity Concept, have been identified in the last years by our group.