EVERYDAY SCIENCE

Detailed explanation-1: -The Maillard reaction occurs between reducing sugars and principally free amino acids and peptides (usually from proteins) when heated.

Detailed explanation-2: -The first group, which gave the most intense Maillard browning, included lysine, glycine, tryptophan, and tyrosine, while alanine, valine, leucine, isoleucine, phenylalanine, proline, methionine, asparagine, and glutamine were intermediate browning-producing amino acids.

Detailed explanation-3: -Amino acids such as cysteine and glycine are of utmost importance as precursors of sulfur-containing meaty compounds [8, 9]. Furthermore, meat post-mortem conditioning increases the formation of Maillard reaction-derived meaty flavor compounds by the presence of ribose, methionine and cysteine [10].

Detailed explanation-4: -The Maillard reaction is an organic chemical reaction in which reducing sugars react with amino acids to form a complex mixture of compounds. This reaction is responsible for the characteristic flavour and aroma of browned food. The Maillard reaction is named after the French chemist Louis Camille Maillard.

Detailed explanation-5: -MAILLARD BROWNING REACTION involves the inter-action of amino compounds, including all amino acids com-prising natural proteins, and reducing sugars during thermal processing and storage of foods (Ellis, 1959).