LABORATORY REPORT

FOOD CHEMISTRY (DHF20022)

EXPERIMENT 4:

MAILLARD REACTION

1. ASHRAF WAJDI BIN MOHD NOOR

(LG2101776)
2. FATIN AMEERA HANI BINTI ABDUL
GHAFAR (LG2101779)
Name : 3. MUHAMAD HARIS AISAR BIN AHMAD
SHUIB (LG2101784)
4. NOR IZZAH BINTI NOR AZMI (LG2101787)
5. NUR FATEHAH BINTI MUHAMAD
RIDZUWAN (LG2101791)

Program : DFE 2A

Lecturer : MOHAMAD NURUDIN BIN ABU SAREE

Date of
: 18 MAY 2022
Experiment

Submission Date : 27 MAY 2022

TITLE

Maillard Reaction

OBJECTIVE

To evaluate the aroma and colour of heated amino acid–glucose solutions.

INTRODUCTION

The Maillard reaction is a chemical reaction between amino acids and reducing sugars
that gives browned food its distinctive flavor. Maillard reaction produces flavour and
aroma during cooking process and it is used almost everywhere from the baking
industry to our day-to-day life to make food tasty. It is often called nonenzymatic
browning reaction since it takes place in the absence of enzyme. When foods are
being processed or cooked at high temperature, chemical reaction between amino
acids and reducing sugars leads to the formation of Maillard reaction products (MRPs).
Depending on the way the food is being processed, both beneficial and toxic MRPs
can be produced.

TOOLS / EQUIPMENTS / MATERIALS

Materials

•D-Glucose — 50 mg

•L-Aspartic acid — 50 mg

•L-Lysine — 50 mg

•L-Phenylalanine — 50 mg

•L-Valine — 50 mg

•L-Methionine — 50 mg

•L-Leucine — 50 mg

•L-Proline — 50 mg
•L-Arginine — 50 mg

Apparatus

Aluminium foils

Test tubes

Spectrometer

PROCEDURE

1. 50 mg of D-glucose and 50 mg of amino acids were added to the test tube.

Then 0.5 ml of distilled water was added. The mixture is mixed until well
blended.
2. Each mixture is inhaled and any sensations are recorded. A piece of heavy
aluminium foil was placed on top of each top of the test tube and the solution in
a water bath was heated at 100 ° C for 45 min.
3. The contents are cooled to about 25 ° C in a water bath. Odor sensations for
each solution were recorded (e.g., such as chocolate, such as potatoes, such
as popcorn).
4. Colour was recorded as 0 = none, 1 = light yellow, 2 = dark yellow, 3 = brown.
(Note: Colour formation can be measured quantitatively if the solutions are
diluted to 5 ml, except for arginine and lysine, which need to be diluted to 500
and 1000 ml, respectively.)
5. The sample was transferred to a colorimeter tube and its absorption was
determined at 400 nm. At 400 nm, pigmentation or degree of browning was
measured.
RESULT:

Glucose/Amino Acid Odour Colour Colour Intensity

(400nm)

L-Aspartic acid Not available Not available Not available

L-Lysine Not available Not available Not available

L-Phenylalanine Not available Not available Not available

L-Valine Not available Not available Not available

L-Methionine Not available Not available Not available

L-Leucine Not available Not available Not available

L-Proline Not available Not available Not available

L-Arginine Not available Not available Not available

QUESTION/DISCUSSION:

1. What factors influence the degree of Maillard browning?

The course of Maillard reaction is strongly affected by factors which influence the
different chemical reactions involved. These include temperature, time, water activity,
reactant source, and concentration, the type and ratio of reducing sugar, amino acids,
pH, and food composition.

2. Error that occurs during Maillard reaction

There are some errors that may occur during the Maillard reaction experiment that
cause the experiment to fail. Among them is the temperature which is not high enough.
One of the factors influencing the degree of Maillard browning is temperature. Low
temperatures will lower the degree of Maillard browning. In addition, a large volume of
water can also affect Maillard browning. As water activity approaches 0.70 - in all
substances, the rate of the Maillard reaction and sugar browning peaks. Higher than
0.70, Maillard slows because the reactants are diluted by too much free water.
CONCLUSION

The final Maillard reaction consists of the condensation of amino compounds and
sugar fragments into polymerized protein and brown pigments, called melanoidins
(brown compound). In addition, the Maillard reaction experiment was to evaluate the
aroma and colour of the heated amino acid - glucose solution. At the end of the
experiment, we can see the colour of the amino acids and evaluate the odor that
results from the experiment.

REFERENCES

1. Mitsuru Yoshida (2015). Food Processing and Maillard Reaction Products:

Effect on Human Health and Nutrition. Retrieved from
https://www.hindawi.com/journals/ijfs/2015/526762/
2. Mahmood, N. (2015, January 8). Food Processing and Maillard Reaction
Products: Effect on Human Health and Nutrition. Retrieved from Internatinal
Journal Of Food Science: https://www.hindawi.com/journals/ijfs/2015/526762/