Non‐Enzymatic Browning

Non-enzymatic browning involves a set of chemical reactions that take place during the preparation or storage of foods. It is responsible for the formation of brown compounds, which are volatile flavor molecules that affect the sensory quality of foods. Non-enzymatic browning is often associated with the Maillard reaction. However, a number of other chemical reactions that do not fall within the definition of the Maillard reaction are involved in non-enzymatic browning. This chapter focuses specifically on the Maillard reaction. Several factors influence the rate of the various stages of the Maillard reaction, and therefore the nature and quality of the constituents responsible for the color and flavor profile of products during preparation or storage. They include the nature of the substrates, the time-temperature relationship used during heat treatment or storage, pH, water activity and the presence of activators or inhibitors. The chapter also discusses control and prevention of non-enzymatic browning.