abstract: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. Melanoidins are commonly present in foods that have undergone some form of non-enzymatic browning, such as barley malts (Vienna and Munich), bread crust, bakery products and coffee.
Melanoidins are the final reaction products of theMailardreaction. They are considered a mixture composed by somecomplex, browncompounds and possessed high molecular masses.