Melanoidin

Melanoidins are brown, high molecular weight heterogeneous polymers that are formed when sugars and amino acids combine (through the Maillard reaction) at high temperatures and low water activity. ^[1]

4 relations: Amino acid, Food browning, Maillard reaction, Sugar.

Amino acid

Amino acids are organic compounds containing amine (-NH2) and carboxyl (-COOH) functional groups, along with a side chain (R group) specific to each amino acid.

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Food browning

Browning is the process of food turning brown due to the chemical reactions that take place within.

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Maillard reaction

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

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References

[1] https://en.wikipedia.org/wiki/Melanoidin

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