| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1186743 | Food Chemistry | 2010 | 6 Pages |
Abstract
The effects of melamine on Maillard reaction were investigated in chemical model systems. The reaction products in the model systems with/without melamine were analysed by GC–MS and LC–MS/MS. Impact of melamine on Maillard browning in the above models was also examined by colourimetric methods. It was found that melamine can react directly with lactose and Strecker aldehydes formed in Maillard reactions to produce new adducts. In addition, the presence of melamine in chemical model systems also affects the formation of Maillard flavours and browning.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jinyu Ma, Xiaofang Peng, Ka-Wing Cheng, Ricky Kong, Ivan K. Chu, Feng Chen, Mingfu Wang,