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Return to Color Index
Browning Colors
Color Measurement
Color Systems
Maillard Reaction
Phenolic Reaction
| FAQ - FREQUENTLY ASKED QUESTIONS | to Top |
| Nonoxidative Browning | to Top |
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It is thought that nonoxidative may involve enzymes in the initial step.
It generally entails the releasing of reactive reducing sugars from their
conjugates. This is seen in products such as honey, maple syrup, chocolate,
dates, and vanilla.
| Oxidation Browning | to Top |
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In oxidative browning of the enzymic type, the oxidases are active only in the first conversion of phenol, enediol, or conjugated diene functional groups to reactive carbonyl compounds. The subsequent reactions may be become nonenzymic. This initial reaction can occur without the enzyme with slow oxidation. This type of reaction is seen in orange juice where it will turn a brownish color
- Browning of Pears Polyphenols, Polyphenoloxidase, and Enzymatic Browning Browning of Bananas
| Carmelization Reactions | to Top |
The fundamental reactions of heat-induced sugar caramelization includes a hydrolysis and dehydration of sugars, isomerization and dehydration and ultimately many polymers. The have been described indicated below
| Sugar-Ammonia Reactions | to Top |
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The reactions of sugars with aqueous ammonia resemble both alkaline carmelization reactions and the sugar-amine (Maillard) reaction. Breakdown forms brown polymers.
- Basic Reaction
- Factors Affecting the Maillard Reaction
- 1. Water content and water activity
2. Type of Sugars and Amino Acids
3. pH
4. Inhibitors
Sugar-Amine Reaction (MAILLARD REACTION)
| Browning Due to Phenolic Compound Oxidation | to Top |
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This is the type of browning primarily involved in the browning of apples, pears, peaches and other fruit. A thesis written by Connie Weaver has further information about this.
Updated: Wednesday, October 24, 2007.
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