Isotope labeling studies on the mechanism of Maillard reaction

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Sugars and amino acids are the key components responsible for the generation of distinctive aroma and color of food products subjected to thermal processing. Many unpleasant-tasting raw foods can be transformed by the interaction of sugars and amino acids (known as Maillard reaction) into desirable products via processes such as bread baking, coffee roasting and chocolate manufacture. The same chemical interaction is also responsible for the thermal generation of food toxicants during cooking such as heterocyclic amines, acrylamide, furan and glycotoxins. They are formed in food during processing through thermal degradation of proteins in the presence of sugars and can be a source of health concern due to recently identified link between the levels of consumption of foods rich in glycotoxins (such as fried, grilled vs boiled) and diseases associated with aging. Understanding the mechanism by which the important toxicants are formed in food, can contribute to our ability to control their generation. Finding optimal conditions to lower the levels of different toxicants and at the same time retain the Maillard-derived aroma compounds and hence improve the quality and safety of foods, is one of the main challenges of the food industry today.