Monitoring of Maillard reactions in soy products

Chemical mechanism and the analytical methods suggested in the literature for the analysis of early Maillard reactions are summarised and critically evaluated. The applicability of our method for the measurement of the Maillard reactions - the soluble raffinose oligosaccharides and the basic amino groups of proteins - are illustrated by following early Maillard reactions in differently denaturated soya bean samples. The quantitative relations of Maillard reactions taking place in natural matrices could be clarified by monitoring both of the reactants by means of methods not requiring correction factors.