| Abstrakt: |
Introduction. The Maillard reaction is a common reaction that occurs in bakery, confectionary, dairy, meat products, breakfast cereals, and processed fruits as well as in various drinks including wine and beer during cooking, heat treatment, and storage. This reaction determines the sensory properties of food including the taste, colour, and aroma, and consumer preferences largely depend on its intensity. Materials and methods. The research materials for the present study were scientific publications about the Louis Maillard reaction found in the PubMed, ScienceDirect and Google Scholar databases. Results and discussion. Information on the chemistry of the Maillard reaction is systematized. The reaction stages leading to the formation of certain compounds, as well as the food products in which these reactions occur, are described. This information will further help to establish in more detail the patterns of the reaction and find out exactly what chemical compounds accumulate in the processed food products. The Maillard reaction affects the quality of many foods. It has been shown that the Maillard reaction can help create a taste, appearance and aroma that are attractive to consumers, but can, on the contrary, lead to the formation of reaction products with an unpleasant color, taste or even potentially dangerous substances to be consumed. Meanwhile, for a variety of foods, such as baked bread, grilled meat, or roasted coffee beans, the melanoidin formation is the reaction that will provide the basis for color, taste and odor. The Maillard reaction is important in the manufacturing of dairy products. It is this reaction that allows the formation of the specific color, smell and taste of baked milk, fermented baked milk or condensed milk, which are valued by consumers. The Maillard reaction is no less important in food safety. The melanoidin formation can be used to inhibit the growth and development of microorganisms, and has a positive effect on prolonging the shelf life of food products. Assessing the influence of Maillard reaction products on the formation of the quality and safety of food products involves establishing criteria for its control and management to achieve the specified requirements. Different Maillard reaction products may have antioxidant, bactericidal, antiallergenic or carcinogenic properties. The formation of certain reaction products depends on the method and duration of food processing. Hightemperature processing allows to increase the nutritional value of some food products, while others lose their nutritional value under the same processing conditions. The Maillard reaction can be used in assessing the quality of food items, namely to identify possible falsification, based on the level of color characteristic of the products formed during this reaction. Conclusions. The Maillard reaction is of great importance for food production, affecting both the nutritional value and sensory qualities of food. It provides a variety of possibilities for food control, ranging from quality assessment and flavor analysis to nutritional evaluation and adulteration detection. [ABSTRACT FROM AUTHOR] |
