Free Radicals in the Maillard Reaction

Abstract This article reviews the study of free radical intermediates in the Maillard reaction from a historical perspective. Early observation of free radicals in biological systems led other workers to discover similar radicals in non‐enzymic Maillard processes such as those observed in foods. Emphasis is placed on a discussion of the chemistry of radical species detected in Maillard systems and their possible relevance to food flavor and color.