Table Of ContentThe Maillar
in Foods and Nutrition
In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
The Maillard Reaction in
Foods and Nutrition
George R. Waller, EDITOR
Oklahoma State University
Milton S. Feather, EDITOR
University of Missouri
Based on a symposium
jointly sponsored by the Divisions of
Agricultural and Food Chemistry
and Carbohydrate Chemistry
at the 183rd Meeting of the
American Chemical Society,
Las Vegas, Nevada,
March 28-April 2, 1982
ACS SYMPOSIUM SERIES 215
AMERICAN CHEMICAL SOCIETY
WASHINGTON, D.C. 1983
In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
Library of Congress Cataloging in Publication Data
Maillard reaction in foods and nutrition.
(ACS symposium series, ISSN 0097-6157; 215)
"Based on a symposium jointly sponsored by the
Divisions of Agricultural and Food Chemistry and
Carbohydrate Chemistry at th
American Chemical Society
March 28-April 2, 1982."
Includes bibliographies and index.
1. Maillard reaction—Congresses. 2. Food industry
and trade—Congresses.
I. Waller, George R. II. Feather, Milton S., 1936-
. III. American Chemical Society. Division of
Agricultural and Food Chemistry. IV. American
Chemical Society. Division of Biological Chemistry.
V. Series.
TP372.55.M35M34 1983 664'.028 83-3852
ISBN 0-8412-0769-0
Copyright © 1983
American Chemical Society
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PRINTED IN THE UNITED STATES OF AMERICA
In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
ACS Symposium Series
M. Joa
Advisory Board
David L. Allara Robert Ory
Robert Baker Geoffrey D. Parfitt
Donald D. Dollberg Theodore Provder
Brian M. Harney Charles N. Satterfield
W. Jeffrey Howe Dennis Schuetzle
Herbert D. Kaesz Davis L. Temple, Jr.
Marvin Margoshes Charles S. Tuesday
Donald E. Moreland C. Grant Willson
In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
FOREWORD
The ACS SYMPOSIUM SERIES was founded in 1974 to provide
a medium for publishing symposia quickly in book form. The
format of the Series parallels that of the continuing ADVANCES
IN CHEMISTOY SERIES except that in order to save time the
papers are not typeset but are reproduced as they are sub
mitted by the authors in camera-ready form. Papers are re
viewed under the supervision of the Editors with the assistance
of the Series Advisory Board and are selected to maintain the
integrity of the symposia; however, verbatim reproductions of
previously published papers are not accepted. Both reviews
and reports of research are acceptable since symposia may
embrace both types of presentation.
In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
Louis-Camille Maillard (1878-1936) in a photograph taken around 1915.
In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
PREFACE
L OUÏS-CAMILLE MAILLARD, a French scientist, first observed the reaction
that now bears his name seventy years ago. This reaction occurs between
sugars and amino acids, polypeptides, or proteins; and between polysac
charides and polypeptides or proteins. Examples of the reaction are
nonenzymatic browning reactions and change of taste when a steak is
cooked, and the colorin
heat treatment such as frying, roasting, baking,
improves food in taste, flavor, and color. When foods are stored however,
the reaction often gives unfavorable effects, such as decreased nutritional
value and color deterioration. Thus, better and safer preservation of food
and its nutritional value is the goal of scientists studying the Maillard
reaction. In the last few years there has been an increased interest in the
Maillard reaction from scientists in the fields of agriculture, foods, nutri
tion, and carbohydrate chemistry.
This book is a result of the first symposium on the Maillard reaction
held in this country (the second in the world1). Panel discussions with
audience participation were held on the subjects of food and nutritional
benefits of Maillard reaction products and the toxicology of Maillard
reaction products but are not reported here. Interaction between partici
pants during this meeting helped cement relations for continued help and
perhaps will promote some new areas for cooperative research between
American and foreign scientists. This symposium was also an important
element in the training of graduate students; it provided them with
increased awareness of the breadth of the scientific field. We hope that it
is true of each of you!
Although this book cannot give a complete account of the meeting,
we hope that it will serve as a starting point to help guide the research of
others. We are pleased that the Maillard reaction and its products will now
be the subject of on-going international meetings.
1 The first symposium was held in Uddevalla, Sweden in 1979 and was published
as "Maillard Reactions in Food: Chemical, Physiological, and Technological Aspects,"
Eriksson, C. E. Ed., (Progress in Food and Nutrition Science, Vol. 5, Pergamon Press,
Oxford, 1981). The next meeting will be held in 1985, organized by Professor
Masao Fujimaki of Tokyo, Japan.
xi
In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
We acknowledge with sincere appreciation the help of the following
companies for financial support for this symposium: Bayer AG/Cutter/
Miles, Campbell Institute for Research and Technology, Firmenich, Inc.,
Frito-Lay, Inc., General Mills, Inc., Kellogg Company, Hershey Foods
Corporation, M&M/Mars, Miller Brewing Company, Monsanto Company,
National Starch & Chemical Corporation, Pfizer Research, Standard
Brands, Inc., Strohs Brewery, The Coca-Cola Company, The Procter and
Gamble Company, Thomas J. Lipton, Inc., and Wm. Wrigley Jr. Company.
GEORGE R. WALLER
Oklahoma State University
MILTON S. FEATHER
University of Missouri
January 4, 1983
xii
In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
1
Seventy Years of the Maillard Reaction
SIN'ITIRO KAWAMURA
Kagawa-ken Meizen Junior College, Kameoka 1-10, Takamatu, 760 Japan
A historical revie 1
work of Louis-Camill
May 12, 1936) are described. The first use of
the index term Maillard reaction in Chemical
Abstracts was in 1950. German scientists with
early interest in this reaction were Lintner
(1912) and Ruckdeschel (1914). Several aspects
of this reaction are reviewed with emphasis on
the work of Japanese scientists.
About the Year 1912
Ten years ago Kawamura (_1) published a brief historical
review on this reaction in memory of the sixtieth anniversay of
its first report by Louis-Camille Maillard (2). The first
Maillard paper was presented on January 8, 1912, by Armand
Emile Justin Gautier (1837-1920) in a session of the Academy of
Sciences in Paris. Six weeks earlier (November 27, 1911) a
remarkable study was reported by Maillard Ο) on the
condensation of amino acids by use of glycerol. The method of
peptide synthesis by Emil Hermann Fischer (1835-1919) was known
to him. However, Maillard searched for milder conditions.
Thus he wished to condense amino acids by use of glycerol as a
condensing agent. He thus obtained cycloglycylglycine and
pentaglycylglycine.
Maillard (2^) then used sugars instead of glycerol to
investigate the formation of polypeptides by the reaction of
amino acids with alcohols. It was found that the aldehyde
group (of an aldose) had more intense effect on amino acids
than did the hydroxyl groups. This led to the discovery of
this reaction.
In a later report Maillard (4) cited a paper (5) by Arthur
Robert Ling (1861-1937). Ling, lecturer on brewing and malting
at the Sir John Cass Institute, presented a paper on
0097-6156/83/0215-0003$06.00/0
© 1983 American Chemical Society
In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
