Caramelization and Maillard Reactions

Question 1

What is caramelization and what organoleptic properties does it develop?

Answer 1

Caramelization is the thermal decomposition of sugars that develops sweet, nutty flavors and a brown color in foods when subjected to high heat.

Question 2

At what temperatures does caramelization begin for different sugars?

Answer 2

Fructose: 110°C
Glucose: 150°C
Galactose: 160°C
Sucrose: 170°C
Maltose: 180°C
Lactose: 203°C

Question 3

How do pH levels influence caramelization?

Answer 3

Caramelization occurs slowest at neutral pH (~7) and accelerates in acidic (pH < 3) and basic (pH > 9) conditions.

Question 4

What key reactions occur during the caramelization process?

Answer 4

Key reactions include oxidation, inversion (hydrolysis of disaccharides), condensation, dehydration, and fragmentation into volatile compounds.

Question 5

What are some important flavor compounds formed during caramelization?

Answer 5

Key flavor compounds include diacetyl (butterscotch flavor), hydroxymethylfurfural (HMF), hydroxyacetylfuran (HAF), and various furans.

Question 6

What are caramelans, caramelens, and caramelins?

Answer 6

They are brown color compounds formed during caramelization:

• Caramelans (C24H36O18): More water-soluble, used in beverages.
• Caramelens (C36H50O25): Used in confections.
• Caramelins (C125H188O80): Larger and contribute to color and flavor.

Question 7

What is the Maillard reaction?

Answer 7

The Maillard reaction is a non-enzymatic browning process that occurs between amino acids and reducing sugars, contributing to the flavor and color of cooked foods

Question 8

What are the main steps involved in the Maillard reaction?

Answer 8

1. Formation of a Schiff base between amino acids and reducing sugars.
2. Amadori rearrangement producing ketosamines.
3. Strecker degradation leading to dicarbonyls and aromatic compounds.

Question 9

What environmental factor can inhibit the Maillard reaction?

Answer 9

High water activity can inhibit the Maillard reaction because the hydrolysis reaction liberates water, which disrupts the reaction.

Question 10

What types of flavors are produced from the Maillard reaction?

Answer 10

The Maillard reaction produces a range of flavors, including meaty, toasted, and buttery notes, along with brown melanoidin pigments.