Abstract
The Maillard reaction is a form of non-enzymatic browning commonly associated with the desirable color and aromas of cooked foods including bread, meat, roasted nut, coffee and confectionaries to name a few. It has also been linked to the formation of various compounds exhibiting antioxidant, antimutagenic properties and/or antibiotic potencies. However, although some chemicals produced by Maillard reactions are involved in the improvement of flavour and the sensory appeal of many foods, others are known to be potentially harmful (mutagens, carcinogens), antinutritional or simply undesirable. In this chapter the implications of the Maillard reaction in the deterioration of food quality, including flavour, nutrition and browning, are explored.
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