The Maillard Reaction

It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.

Dr. Juliet Gerrard is a Senior Lecturer in Biochemistry at the University of Canterbury.

Acknowledgements

xi

Abbreviations

xiii

What is the Maillard Reaction?

1

(8)

A Little History

1

(1)

Chemical Definition

1

(2)

The Maillard Reaction in situ

3

(1)

Analytical Food Chemistry - Challenges and Limitations

4

(2)

Analysing the Maillard Reaction in Food

6

(1)

Towards an Understanding of the Relationship between Food Qualities and Molecular Constitution

6

(1)

In a Nutshell

7

(1)

Further Reading

8

(1)

References

8

(1)

Consequences of the Maillard Reaction in Food

9

(11)

Measuring Particular Qualities of Food

9

(1)

The Maillard Reaction and Colour

9

(3)

The Maillard Reaction and Aroma and Flavour

12

(1)

The Maillard Reaction and Texture

13

(1)

The Maillard Reaction and Bioactivity

14

(1)

The Maillard Reaction and Nutrition

15

(1)

The Use of Model Systems

16

(1)

In a Nutshell

17

(1)

Further Reading

17

(1)

References

17

(3)

Extraction of Maillard Reaction Products from Food

20

(13)

Introduction

20

(1)

What Information is Required?

20

(1)

Instrumental Constraints

21

(1)

Sampling Techniques for Soluble Molecules

22

(1)

Sampling Techniques for Volatile Molecules

23

(6)

In a Nutshell

29

(1)

Further Reading

30

(1)

References

30

(3)

Gas Chromatography

33

(11)

Introduction

33

(1)

The Separation

34

(3)

Detection Methods

37

(4)

Getting Started - in a Nutshell

41

(1)

Further Reading

42

(1)

References

42

(2)

Liquid Chromatography

44

(15)

Introduction

44

(1)

Separation Basics

44

(5)

The Art of Chromatography

49

(6)

Detection Methods

55

(1)

Getting Started - in a Nutshell

56

(1)

Further Reading

56

(1)

References

56

(3)

Mass Spectrometry

59

(15)

Introduction

59

(1)

How does MS Work?

59

(1)

Ionisation Techniques

60

(4)

Mass Analysers

64

(4)

Hyphenated Techniques

68

(3)

Getting Started - in a Nutshell

71

(1)

Further Reading

72

(1)

References

72

(2)

Electrophoresis

74

(15)

Introduction

74

(2)

Separation by Size

76

(3)

Separation by Charge

79

(4)

Separation by Size and Charge - a Second Dimension

83

(1)

Visualisation of Proteins

84

(1)

Beyond Electrophoresis - Further Analysis

85

(1)

Getting Started - in a Nutshell

85

(2)

Further Reading

87

(1)

References

87

(2)

Capillary Electrophoresis

89

(16)

Introduction

89

(1)

How does CE work?

89

(2)

Separation Techniques

91

(7)

Detection

98

(1)

Protein Analysis

98

(3)

Getting Started - in a Nutshell

101

(2)

Further Reading

103

(1)

References

103

(2)

New Methodologies, New Approaches

105

(12)

Introduction

105

(1)

Structural Elucidation of Purified Maillard Products

106

(4)

Probing an Impure Sample for Maillard Reaction Products

110

(1)

Expanding the Repertoire?

110

(2)

In a Nutshell

112

(1)

Further Reading

112

(1)

References

112

(5)

Subject Index

117

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The Maillard Reaction

Summary

Author Biography

Table of Contents

Supplemental Materials