Amino Acids + Reducing Sugars (Maillard Reaction and Strecker Degradation)
What are the Maillard and Strecker reactions?
- Reaction of amino acids with reducing sugars (glucose, fructose, ribose etc.) or other source of carbonyls
- Responsible for color and flavor formation in heated foods
Reasons for suspecting mechanism
- Potatoes have a relatively high levels of free amino acids
- Potatoes and grain products are rich in carbohydrates (possible sources of reducing sugars and carbonyls)
- Acrylamide levels in some foods tend to increase with level of browning