Browning

This chapter describes chemistry/molecular changes that take place in cheese browning, chemistry of Maillard browning of proteins, chemistry of caramelization browning of sugars, and enzymatic browning including some basic chemistry and biochemistry of enzymes. When a chemical reaction involves the breakdown of one molecule into two or more, the reactant must vibrate with enough thermal energy to break the bonds. Catalysts reduce the activation energy for a reaction. The Maillard reaction creates the pleasant odor and flavor of baked bread, cooked meat, and buttered popcorn flavor, among hundreds of others. The Maillard browning process is actually a very intricate series of reactions that start with the formation of the Amadori complex. Caramelization involves another complex set of nonenzymatic browning reactions. Ascorbic acid is a water-soluble weak acid, also known as vitamin C, naturally found in citrus fruits and many vegetables.