HORTICULTURE

Detailed explanation-1: -The Maillard reaction mechanism begins with the formation of an N-substituted glycosamine (along with water) from the reaction between the amino group of the amino acid and the carbonyl group of the reducing sugar. Now, the glycosamine is transformed into ketosamines via Amadori rearrangement.

Detailed explanation-2: -The Maillard reaction, also known as carbonyl-amine reaction, is a non-enzymatic browning (NEB) reaction that produces desirable colors and flavors in baked products and other thermally-processed foods.

Detailed explanation-3: -The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction.

Detailed explanation-4: -Lysine was also shown in many other studies to be the most reactive amino acid in Maillard model systems21–23 and the key contributor to MRPs produced through protein glycation.

Detailed explanation-5: -The Maillard Reaction Process The carbonyl group on the glucose sugar (C=O. in red) reacts with the amine group (NH2 in green) in a protein or amino acid in the food to form an imine bond (in pink) in the N-substituted glycosylamine, together with water.