Abstract

The chemistry and consequences of the Maillard reaction network-initiated by the condensation of an amine with a carbonyl group, often from a reducing sugar—are reviewed. This chemistry has consequences that pervade the two disparate literatures of food science and medicine. The Maillard reaction is responsible for many aspects of the colour, flavour and texture of processed foods. It is also a key player in the ageing process, especially amongst diabetics. Recent developments have led to detailed characterization of some of the many Maillard reaction products and a sufficient understanding of their mechanisms of formation to pique the interest of mainstream chemists. Much remains to be elucidated, but the potential rewards of understanding, and ultimately controlling, this chemistry are enormous.