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The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration

Maillard reaction is defined, with a general expression, as the reaction between the carbonyl and amino groups (Dh et al., 2018). As previously reported by Van Boekel (2001), Maillard reaction starts with the condensation of carbonyl and amino groups and then N-glycosylamine or N-fructosylamine is formed. After Amadori or Heyns rearrangements, the reaction progresses with different paths according to factors such as pH. Diversity of intermediate and/or end products in a food or model system in which Maillard reaction occurred shows differences according to pathway the reaction (Ames, 1990). Though it was first described by Louis Camille Maillard in 1912, Maillard reaction keeps up to date because new technologies find out different effects of the reaction on physical, chemical, sensorial and nutritional properties of foods. Despite its simplistic definition, the reaction is intensely complex and it is affected by several factors such as kind of sugar and amino group which is undergoing the reaction, pH, temperature and metal ions found in reaction media (Ames, 1990; Van Boekel, 2001). Previous studies which have been generally carried out on model systems focused on the mechanism of the reaction and provide insight to current researches.