Amadoritermékké

Amadoritermékké is a term originating from Hungarian and translates roughly to "Amadori product" or "Amadori compound." It refers to a specific class of chemical compounds formed during the Maillard reaction, a complex series of reactions that occurs between amino acids and reducing sugars. This reaction is responsible for the browning and flavor development in many foods, particularly during cooking and storage.

Specifically, Amadoritermékké are the initial products of the Maillard reaction. They are formed when an amino group of an amino acid reacts with the carbonyl group of a reducing sugar, leading to the formation of a Schiff base, which then undergoes an Amadori rearrangement. This rearrangement results in the formation of a more stable ketoamine or aldosylamine. These Amadori products themselves are not typically the final flavor compounds. Instead, they are intermediate molecules that further react and degrade through a series of complex pathways to produce a wide array of other compounds, including melanoidins (responsible for browning), volatile aroma compounds, and other flavor precursors. The study of Amadoritermékké is important in food chemistry for understanding and controlling food quality, flavor, and shelf life, as well as for investigating the formation of potentially beneficial or harmful compounds.