Shorter sugars tend to react more favorably, and water tends to suppress the process, since the end result of the reducing sugar carbonyl interacting with an amino acid amine is dehydration.
The Amadori rearrangement is a common side path of this reaction, with the resulting ketosamines often reacting with creatine present in the reaction environment to create potentially harmful heterocyclic compounds such as quinolines and pyridines. Another is formation of brown polymers that lend characteristic colors to many of its products. Shorter sugars tend to react more favorably, and water tends to suppress the process, since the end result of the reducing sugar carbonyl interacting with an amino acid amine is dehydration. For 10 points, name this fundamental reaction key to cooking, a form of browning.
The Amadori rearrangement is a common side path of this reaction, with the resulting ketosamines often reacting with creatine present in the reaction environment to create potentially harmful heterocyclic compounds such as quinolines and pyridines.
{Maillard reaction}