Abstract
Because a fairly stable free radical was observed to form at an early stage of the Maillard reaction, the development of chemiluminescence (CL) in the Maillard reaction was examined by using a highly sensitive photon counting system. It was demonstrated that marked CL developed generally at an early same in the Maillard reaction prior to browning. The CL intensity followed the order methylglyoral >>glyoral>>xylose>glucose in the carbonyl compounds and alkylamine> lysine>β-alanine>α-alanine in the amino compound. CL was observed even at pH 6.0 and increased markedly with increase in pH. These features are almost the same as those observed in the free-radical formation and browning
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