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Maillard browning

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Hieronymous

Hieronymous

Rising Star
Does the Maillard reaction occur after the addition of an alkali in an A/B or STB extraction & is there critical temp where this occurs ? - a vague question I know, different plant sources have different combinations of aminos and sugars so a ballpark figure would be optomistic

Also are any Maillard by-products (2AP etc) soluble in naptha ?

I understand naptha can be a mix of hydrocarbons so I'm really wondering about the polarity of Maillard by products and their solubility in non selective mixed solvents.

I'm just trying to understand the browning at the base stage of an extract and the brown in a gooey extract. I'm also wondering if operational temperatures of a pressure cooker would be more likely to produce maillard products/by products.

Sorry if I posted this in the wrong section.
 
Hieronymous said:
Sorry if I posted this in the wrong section.
Click to expand...

hello people could i get a few votes for Hieronymous , he seems to be asking all the right questions , and with a full membership could contribute further , i see this brilliant curious mind asking some very interesting questions and the research on fermentation seems to be very exciting even if there is nothing conclusive yet


Hieronymous's curiosity for research should be deemed worthy of a full membership , cmmon people
 
Thanks Jin, my seedling's gone ! :thumb_up:

I'll put that money in your account now :lol:

Just kidding, I've never met Jin, but I'm starting to like him (sorry if you are female)

Nexians rock for sure.

😁
 
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