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Maillard Reaction Products
Proteins contained in meat and other comestible goods are usually rich in the amino acids arginine and lysine.
Their side chain functional groups react with reducing carbohydrates such as glucose or lactose to form amadori reaction products. These characteristic intermediates decompose particularly at elevated temperatures to various Maillard Reaction Products (MRPs). Thus, they serve as valuable markers for food quality and are also responsible for the distinctive flavors of many food products. Moreover, they have gained broad attention in many other branches of industry, such as cosmetics, biochemistry, and the pharma industry.
