Maillard and grilled steak challenge

Abstract

Analytical Challengeabsen

Solution to Maillard and grilled steak challenge

“…As said in the Maillard Challenge [3], the term "Maillard reaction" should be used to refer to interactions between an amino group and an α-hydroxy carbonyl moiety of a reducing sugar, which produces Amadori or Heyn's products, depending on the particular sugar (aldose, ketose) [4][5][6]. A cascade of reactions follows, including many that have been studied outside the food context of Maillard reactions (thermolysis, oxidation, hydrolysis, reduction, aldol condensation, etc.…”

“…1). A variety of aspects and models have been studied but, as said in the Maillard Challenge [3], the chemists are not clear what is and what is not a Maillard reaction. Frequently, articles include such statements as "The Maillard reaction is a very complex series of reactions", which is a way of admitting the general perspective is far from clear.…”

“…As proposed in the Maillard Challenge [3], the proposal to enlarge the meaning of "Maillard reactions" does not make the description simpler; on the contrary: any new experimental result in this regard will only increase the complexity, instead of leading to clarity. Hence, the proposal of the Challenge is to restrict the meaning of "Maillard reactions" to the minimum, i.e.…”