“Maillard products” and “Maillard reactions” are much discussed in food science and technology, but do such products and reactions deserve their name?

Abstract

Whereas the number of scientific and technical publications dealing with “Maillard reactions” is increasing in food science and technology, in particular due to the importance of non-enzymatic browning during food production, the expressions “Maillard reaction” and “Maillard products” remain vague, and different authors have different definitions. A historical study of the scientific researches on the reactions between sugars, on the one hand, and compounds containing an amino group on the other hand, shows that only the initial condensation of reducing sugars and peptides or proteins should be called Maillard reaction. The complex reaction pattern that follows this initial condensation should be explored more quantitatively, in order to assess the comparative kinetics of the various reaction pathways leading to the numerous compounds which are finally produced.