Formation of taste and aroma compounds by Maillard reaction during processing of food products
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The Maillard reaction plays an especially important role in the thermal processing of food products. During the heat treatment of vegetable and animal products, glucose and fructose, formed as a result of sucrose hydrolysis, are mainly involved in the sugar-amine reaction as a carbohydrate component, while free amino acids and proteins are used as an amino component. The compounds formed during the Maillard reaction determine the aroma and taste of the thermally treated product [1]. Recently, it was found that the Maillard reaction occurs also in the body [2]. Excess glucose in the body is assumed to bind to proteins through the Maillard reaction, leading to early aging, atherosclerosis, diabetes, and other diseases [3]. The smell and taste of products are due to the compounds resulting from the Maillard reaction in food processing. In products of plant, animal, or microbial origin, all conditions are present (the content of sugars, amino acids, proteins, water, acidic, neutral, or basic medium) promoting the processes involved in the Maillard reaction. and different types of heat treatment as baking, roasting, boiling, and drying cause these processes at different intensities.
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