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FOOD BIODETERIORATION 068ebb2e601f98cd108199a0cd736aee, WHAT IS…

- - - - 🎈This reaction occurs in the amino group of proteins, or the amino acids present in foods.
        🎈Color darkening, reducing proteins solubility, developing bitter flavors, and reducing nutritional availability of certain amino acids are the common outcomes of Maillard reaction.
  - - - Senescence and spoilage of fruit and vegetables after harvest
        
        Phenolase-based oxidation of phenolic substances in plant tissues (leading to browning)
        
        post-harvest demethylation of pectic substances in plant tissues (leading to softening of plant tissues during ripening, and firming of plant tissues during processing)
- - - - Caramelization
        
        📌 Occurs when any types of sugars are heated over their melting points.
        
        📌 In this process, volatile chemicals release producing the characteristic caramel flavor.
      - Maillard Reaction
        
        📌 A chemical reaction takes place between the amine group of free amino acid and the carbonyl group of reducing sugar.
        📌Occurs with the addition of heat.
        
        📌 The sugar reacts with the amino acid producing a variety of odors and flavors.