著者

臼井 照幸

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.26, no.1, pp.7-10, 2015 (Released:2015-07-27)

参考文献数

20

被引用文献数

12 7

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The Maillard reaction is a chemical reaction between amino compounds (such as amino acids) and carbonyl compounds (such as reducing sugars). Many compounds are produced in this reaction. This article introduces some knowledge about the Maillard reaction. Various aroma and colored compounds (yellow, brown, and so on) are generated by the Maillard reaction in foods. As the aroma, 2-acetylfran is formed from glucose with amino acids. Methional is formed from methionine and alphadicarbonyl compounds. These compounds cause Koku-taste. Melanoidins are the brown polymer, formed in the Maillard reaction. Melanoidins are the antioxidant, protect for oxidative cell injury. Various compounds are generated in the Maillard reaction. The Maillard reaction is closely related to a food function.