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Examples of foods that undergo Maillard reaction include breads, steaks, and potatoes. It is a chemical reaction that takes place between the amine group of a free amino acid and the carbonyl group of a reducing sugar, [1] usually with the addition of heat. The sugar interacts with the amino acid, producing a variety of odors and flavors.
Due to an increase in consumer demand for pre-prepared fruits and vegetables, a solution for enzymatic browning has been a targeted area of research and new product development. [37] As an example, pre-sliced apples are an appealing consumer product, but slicing apples induces PPO activity, leading to browning of the cut surfaces and lowering ...
Citric acid sold in a dry powdered form is commonly sold in markets and groceries as "sour salt", due to its physical resemblance to table salt. It has use in culinary applications, as an alternative to vinegar or lemon juice, where a pure acid is needed. Citric acid can be used in food coloring to balance the pH level of a normally basic dye.
The browning reactions that occur when meat is roasted or seared are complex and occur mostly by Maillard browning [11] with contributions from other chemical reactions, including the breakdown of the tetrapyrrole rings of the muscle protein myoglobin. Maillard reactions also occur in dried fruit [12] and when champagne ages in the bottle. [13]
The fragrance of citrus fruits is conferred by flavonoids and limonoids in the rind. The flavonoids include various flavanones and flavones. [29] The carpels are juicy; they contain a high quantity of citric acid, which with other organic acids including ascorbic acid (vitamin C) give them their characteristic sharp taste. [30]
The only thing to be aware of is that—like all foods—certain fruits have more calories than others, and some have a lot more sugar. Remember, fruit is healthy and delicious . Keep enjoying it!
Additionally, there may be an increase in certain volatiles (metabolites the plant releases into the air) as well as changes in sugar (starch, sucrose, glucose, fructose, etc.) and acid (malic, citric, and ascorbic) balance. These changes, particularly in sugars, are important in determining fruit quality and sweetness. [5]
Acids are broken down in ripening fruits [12] and this contributes to the sweeter rather than sharp tastes associated with unripe fruits. In some fruits such as guava, there is a steady decrease in vitamin C as the fruit ripens. [13] This is mainly as a result of the general decrease in acid content that occurs when a fruit ripens. [9]