Maillard reaction questions.

[t...@functionalmedia.com]

Fellow Ciderers, 

In another very lengthy thread on pasteurization, a discussion over a cooked taste, and a mention of Maillard reaction. Instead of complicating that discussion I have some questions about Maillard reaction to ask in this post. 

No batch of cider is depending on an answer to these questions, I am just curious.  

My quick google search for Maillard reaction brings up articles on high temperature cooking, toasting of bread, making of caramel from milk butter and sugar, etc. 

Does the Maillard reaction also happen at low temperatures but at a slower rate ? Or is Maillard a broad type of reactions converting simple sugars and starches and proteins into more complex ones, and the particular reaction is temperature dependent? For example do some Maillard reactions happen at low temperatures while other require high temps depending on the chemicals proteins, sugars involved? 

Does it always lead to undesirable flavors in cider or can it sometimes be considered a good thing? 

It is maple sugar season here in the USA and I have been boiling sap to make one or two gallons of syrup, in the case of maple syrup the Maillard reaction is a good thing, if the sap was evaporated without heat it would yield just sugar and a boring sweetness.  If it is boiled it produces a much more complex flavor. I have yet to make apple syrup, by concentrating apple juice over heat, but I intend to, mostly to use as a sweetening ingredient for cooking. I assume some Maillard reaction happens there, or maybe the acid inhibits it ? 

I am wandering a bit far from traditional cider discussion I know, but at least one US maker, J.K. Scrumpies sweetens cider with maple syrup, slightly to make it more accessible to the mass market,  it does seem to give some depth to the sweetness over what a simple syrup would give. 

I also assume that the taste of Rum benefits from the maillard reaction of the molasses used when making rum. 

The taste of fresh orange juice vs orange juice from concentrate, I am assuming some Maillard transformation there? 

If there is a link to a resource where I could learn more please share the link.

Thanks, 

Tom

[Andrew Lea]

On 29/01/2015 04:12, t...@functionalmedia.com wrote:

>
> Does the Maillard reaction also happen at low temperatures but at a
> slower rate ?

Yes. The Maillard reaction can happen in minutes in your kitchen when
you fry onions or potatoes, or it can happen over weeks or months at
room temperature. Think of a fresh home-made made jam or jelly. The
taste when newly made is one thing. The taste after 2 or 3 years is
quite another. That's room temperature MR for you. The oft-quoted
classic room temperature MR was the deterioration of dried egg powder in
US troop rations in WW2. That stimulated a lot of MR research in the 1950's.

> Or is Maillard a broad type of reactions converting simple sugars and
> starches and proteins into more complex ones, and the particular
> reaction is temperature dependent? For example do some Maillard
> reactions happen at low temperatures while other require high temps
> depending on the chemicals proteins, sugars involved?

You need to be clear that the Maillard reaction is simply one between
amino acids (maybe protein bound) and reducing sugars or other similar
carbonyls. It's not one of "converting simple sugars and starches and
proteins into more complex ones". The end products are both simple e.g.
hydroxy methyl furfural, maltol, furaneol which are potent flavours and
also complex and ill-characterised eg the coloured components.

The broad outline of the MR is independent of temperature, which mostly
controls its speed. But pH and water content dictate the balance of the
end products.

>
> Does it always lead to undesirable flavors in cider or can it
> sometimes be considered a good thing?

That's your call. A small amount of Maillard (eg from pasteurising
cider) might be considered to add complexity I suppose? You yourself
quote an example of cider sweetened with maple syrup. I wouldn't like
that, but you might.

> I have yet to make apple syrup, by concentrating apple juice over
> heat, but I intend to, mostly to use as a sweetening ingredient for
> cooking. I assume some Maillard reaction happens there, or maybe the
> acid inhibits it ?

Lots and lots of Maillard reaction happens if you make apple syrup or
jelly. (The primary reactants there are fructose and asparagine). The
acid doesn't inhibit it in practical terms but the pH dictates the exact
balance of end products.

>
> I also assume that the taste of Rum benefits from the maillard
> reaction of the molasses used when making rum.
>
> The taste of fresh orange juice vs orange juice from concentrate, I
> am assuming some Maillard transformation there?

Yes and yes. Though much of the flavour deterioration in fruit juice
concentrates comes not from the initial HTST vacuum evaporation step,
but rather from continued storage at room temp. The cooler the conc is
kept, the better the flavour will be.

> If there is a link to a resource where I could learn more please
> share the link.

These are OK:

http://en.wikipedia.org/wiki/Maillard_reaction

http://www.food-info.net/uk/colour/maillard.htm

http://mlaiskonis.com/2014/09/29/maillard-reactions/



Andrew

--
near Oxford, UK
Wittenham Hill Cider Portal
www.cider.org.uk