Downloaded by 178.77.170.42 on October 13, 2015 | http://pubs.acs.org Publication Date: April 29, 1983 | doi: 10.1021/bk-1983-0215.pr001
Louis-Camille Maillard (1878-1936) in a photograph taken around 1915.
In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
Downloaded by 178.77.170.42 on October 13, 2015 | http://pubs.acs.org Publication Date: April 29, 1983 | doi: 10.1021/bk-1983-0215.pr001
PREFACE L OUÏS-CAMILLE MAILLARD, a French scientist, first observed the reaction that now bears his name seventy years ago. This reaction occurs between sugars and amino acids, polypeptides, or proteins; and between polysaccharides and polypeptides or proteins. Examples of the reaction are nonenzymatic browning reactions and change of taste when a steak is cooked, and the coloring of a slice of apple exposed to the air. During heat treatment such as frying, roasting, and baking, the Maillard reaction improves food in taste, flavor, and color. When foods are stored however, the reaction often gives unfavorable effects, such as decreased nutritional value and color deterioration. Thus, better and safer preservation of food and its nutritional value is the goal of scientists studying the Maillard reaction. In the last few years there has been an increased interest in the Maillard reaction from scientists in the fields of agriculture, foods, nutrition, and carbohydrate chemistry. This book is a result of the first symposium on the Maillard reaction held in this country (the second in the world ). Panel discussions with audience participation were held on the subjects of food and nutritional benefits of Maillard reaction products and the toxicology of Maillard reaction products but are not reported here. Interaction between participants during this meeting helped cement relations for continued help and perhaps will promote some new areas for cooperative research between American and foreign scientists. This symposium was also an important element in the training of graduate students; it provided them with increased awareness of the breadth of the scientific field. We hope that it is true of each of you! Although this book cannot give a complete account of the meeting, we hope that it will serve as a starting point to help guide the research of others. We are pleased that the Maillard reaction and its products will now be the subject of on-going international meetings. 1
1
The first symposium was held in Uddevalla, Sweden in 1979 and was published as "Maillard Reactions in Food: Chemical, Physiological, and Technological Aspects," Eriksson, C. E . Ed., (Progress in Food and Nutrition Science, V o l . 5, Pergamon Press, Oxford, 1981). The next meeting will be held in 1985, organized by Professor Masao Fujimaki of Tokyo, Japan.
xi In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
We acknowledge with sincere appreciation the help of the following companies for financial support for this symposium: Bayer AG/Cutter/ Miles, Campbell Institute for Research and Technology, Firmenich, Inc., Frito-Lay, Inc., General Mills, Inc., Kellogg Company, Hershey Foods Corporation, M&M/Mars, Miller Brewing Company, Monsanto Company, National Starch & Chemical Corporation, Pfizer Research, Standard Brands, Inc., Strohs Brewery, The Coca-Cola Company, The Procter and Gamble Company, Thomas J. Lipton, Inc., and Wm. Wrigley Jr. Company. G E O R G E R. W A L L E R
Oklahoma State University Downloaded by 178.77.170.42 on October 13, 2015 | http://pubs.acs.org Publication Date: April 29, 1983 | doi: 10.1021/bk-1983-0215.pr001
M I L T O N S. F E A T H E R
University of Missouri January 4, 1983
xii In The Maillard Reaction in Foods and Nutrition; Waller, G., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1983.
