Question:
The brown coloured pigments formed after enzymic browning and non-browning are respectively:
The brown coloured pigments formed after enzymic browning and non-browning are respectively:
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Melanoidins are responsible for the color and flavor of roasted coffee, baked bread crust, and roasted meat.
Updated On: Jul 4, 2026
- Melanin and melanoidins
- Melanin and phenols
- Melanoidins and phenols
- Melatonin and melanoidins
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The Correct Option is A
Solution and Explanation
Concept:
Browning reactions in food science produce specific pigmented polymers.
• Enzymic: Driven by polyphenol oxidase (PPO).
• Non-enzymic (Maillard): Reaction between amino acids and reducing sugars.
Step 1: Identifying Enzymic Pigment.
Enzymic browning involves the oxidation of phenolic compounds. The resulting polymerized pigments are called Melanins.
Step 2: Identifying Non-Enzymic Pigment.
Non-enzymic browning (specifically the Maillard reaction) occurs during heating. The resulting brown, nitrogenous polymers are called Melanoidins.
Step 3: Conclusion.
The sequence required is (Enzymic) $\to$ (Non-Enzymic). This corresponds to Melanin and Melanoidins. Final Answer: (A)
• Enzymic: Driven by polyphenol oxidase (PPO).
• Non-enzymic (Maillard): Reaction between amino acids and reducing sugars.
Step 1: Identifying Enzymic Pigment.
Enzymic browning involves the oxidation of phenolic compounds. The resulting polymerized pigments are called Melanins.
Step 2: Identifying Non-Enzymic Pigment.
Non-enzymic browning (specifically the Maillard reaction) occurs during heating. The resulting brown, nitrogenous polymers are called Melanoidins.
Step 3: Conclusion.
The sequence required is (Enzymic) $\to$ (Non-Enzymic). This corresponds to Melanin and Melanoidins. Final Answer: (A)
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