ReviewFrontiers in nutrition2022
Insights into flavor and key influencing factors of Maillard reaction products: A recent update.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 91 papers.
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Who cites it
91 citing papers in PubMed, 203 citations in OpenAlex.
- Optimizing the Maillard reaction for sweet flavor enhancement in instant tea: Integrating sensory evaluation and metabolomics.Food chemistry: X · 2026Article
- Multi-omics and machine learning reveal the mechanisms underlying cultivar-driven flavor differentiation in fermented ciba chili.Food chemistry: X · 2026Article
- Color Darkening and Pyrazine Accumulation Associated with Apparent Roasting Intensity and Aroma Quality in Commercial Sesame Paste.Foods (Basel, Switzerland) · 2026Article
- Physicochemical and Sensory Profiling of Carob Flour and Effects of Its Incorporation on Quality Characteristics of Wheat-Based Biscuits.Foods (Basel, Switzerland) · 2026Article
- Maillard reaction of heme protein hydrolysate and xylose: A strategy for improving protein solubility, umami taste, and texture in plant-based patties.Food chemistry: X · 2026Article
- Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.Foods (Basel, Switzerland) · 2026Article
- The Effects of Multiple Maillard Reaction Products in Infant Formula on Host Immunity and Neurotoxicity.Foods (Basel, Switzerland) · 2026Article
- Saccharomyces cerevisiae SC-8303 Reduces Fructans in White Pan Bread While Preserving Baking Quality.Journal of food science · 2026Article
- The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.Comprehensive reviews in food science and food safety · 2026Review
- Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption.Comprehensive reviews in food science and food safety · 2026Review
- Chemo-Diversity Landscape Using Physico-Biochemical, Elemental, and Metabolic Profiling in Different Stages and Accessions ofMolecules (Basel, Switzerland) · 2026Article
- Microbial diversity and its links to retinol pathways and aroma compounds in ethnic fermented rice beverages of Assam.AMB Express · 2026Article
- Perinatal consumption of a thermally processed diet alters feeding behavior and has sex-dependent effects upon metabolism in later life in mice.Food chemistry. Molecular sciences · 2026Article
- Comparative microbial and metabolite profiles of air-dried beef jerky and air-dried mutton jerky under identical natural drying conditions.Food chemistry. Molecular sciences · 2026Article
- Metabolite-based genome-wide association analysis reveals genetic loci and candidate genes affecting breast muscle metabolites in Sansui ducks.Poultry science · 2026Article
- Analysis of the Relationship Between Microbial Community Succession and Volatile Flavor Compounds During Fermentation of Yunnan Traditional Rose Jam.Foods (Basel, Switzerland) · 2026Article
- Research on Silver-Based Wound Dressing: An Ontological Analysis.Antibiotics (Basel, Switzerland) · 2026Review
- Maillard Reaction Modification of Walnut Gluten Antioxidant Peptides: Process Optimization, Conformational Rearrangement, and Flavor Formation.Foods (Basel, Switzerland) · 2026Article
- Maturity-Dependent Volatile Flavor Profiling of Baked Potatoes via HS-SPME-GC-MS, Multivariate Statistical Analysis, and Computational Modeling.Foods (Basel, Switzerland) · 2026Article
- Comparative Analysis of Sensory Quality and Microbial Communities Between Medium-High- and High-Temperature Daqu From Shangqiu Region.Current microbiology · 2026Article
31 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.
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