Formation and fate of Amadori rearrangement products in Maillard reaction

Abstract

Abstract Background Maillard reaction occurs during food processing and storage and accounts for flavor and browning formation. As significant Maillard reaction intermediates, Amadori rearrangement products (ARPs) are key flavor and browning precursors, and the focus of recent Maillard reaction research. Nowadays, more and more functions of ARPs were found, and their production and application would be expected. Scope and approach This review presents an overview of previously published research on ARP formation and degradation to flavors and melanoidins. The information of ARP preparation and its key role in Maillard flavor and browning regulation is provided. Key findings and conclusions The preparation of ARPs has been attracted due to their importance in food science and application. The preparation of ARPs in aqueous medium via simultaneous dehydration-reaction, as well as natural deep eutectic solvent method, was proposed as green and efficient ways for availability in industrial production. The desirable taste enhancer and flavor precursor, ARPs, have great prospect of application as substitutes of monosodium glutamate and the flavoring of final Maillard reaction products. Controlled formation of process flavor and browning could be achieved by ARP application, which is highly preferred by consumers as indicated by hedonic information that fosters cooking motivation of food consumers. The interaction between ARP and browning inhibitors, and its resulted changes in Maillard reaction pathways and the function of products are proposed to be important scientific research topic. Additionally, flavor and browning formation of ARPs with involvement of additional carbonyl and amino compounds are regarded as significant research trends.