Maillard reaction products

Maillard reaction products are the soluble and insoluble polymers and low-molecular-weight compounds formed when reducing sugars and amino acids react during heating — the brown melanoidin pigments and the roasted, malty, meaty flavour compounds of baked, roasted, fried and brewed foods. They shape the colour, aroma, taste and antioxidant activity of crusts, coffee, chocolate, malt and cooked meats, and are central to product identity. Nutritionally the balance is mixed: while some products show antioxidant properties, the reaction reduces protein digestibility and the availability of lysine, and high-temperature processing can generate acrylamide, heterocyclic amines and advanced glycation end-products, so thermal processes are optimised to develop desired flavour and colour while limiting harmful compounds.