Experiments were performed to examine the effects of Maillard browning induced in the presence of
metallic elements. The rate of brown pigment formation was shown to be reduced in model Maillard
reactions performed in the presence of electropositive metals. Experiments involved reactions of D-
xylose, D-arabinose and D-ribose with glycine, a-L- or b-alanine and L-valine in pH 7.0 phosphate buffer
at ca. 100 C. ‘‘Browning” measured spectrophotometrically at 420 nm was significantly lower (compared
with controls) in selected reactions containing elemental Mg, Al, Mn and Sn particles. It was hypothesized
that the metals acted in sacrificial anode redox fashion to reduce or eliminate dehydroreductones
believed to be key Maillard intermediates ultimately leading to less browning.