Year: 2025
Type: article
Abstract: High Resolution Image Download MS PowerPoint Slide The Maillard reaction (MR), a temperature-dependent reaction, affects the sensory and nutritional properties of Doce de leite. While 5-hydroxymethylfurfural (HMF) is commonly used as a marker to indicate thermal exposure, its use alone does not capture the full complexity of MR. This study investigated a set of additional Maillard reaction products (MRPs) including furosine, N -carboxymethyl-lysine (CML), pyrraline, 2-furfural, 2-furylmethyl ketone, 2-methylfurfural, and the heat-induced cross-linking marker lysinoalanine (LAL)– in 11 different Brazilian commercial Doce de leite samples. The findings demonstrate that a single MRP is insufficient for characterizing the Maillard reaction progress in Doce de leite. To address this limitation, we propose a “Maillard Reaction Stage Index” (MRSI), which integrates both early and advanced MRPs to consider the formation and consumption of MRPs in subsequent reactions. Thus, this provides a more accurate picture of the progress of MR in Doce de leite.
Source: ACS Food Science & Technology
Language: English
Topic: Potato Plant Research
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $4,500
OpenAlex ID: W4409867834