Maillard Reaction

The Maillard reaction is an important reaction in the Food Sciences, and is responsible for the production of acrylamide when roasting coffee beans. This acrylamide is both present in fresh roasted coffee and instant coffee and the allowable amounts in coffee are regulated by the EU and the US FDA. In this video we discuss some work by one of ZP Developer Zone members who used the AnaPot and the HVSPE (Hyper Value Screen Printed Electrode) to develop a new method for acrylamide detection in coffee.


www.zimmerpeacock.com    2021