Kinetic Study of Maillard Reactions in Milk Powder by Photoacoustic Spectroscopy

Christophe N. N’soukpoé-Kossi, Roger M. Leblanc, Richard Martel, Paul Paquin

Research output: Contribution to journalArticlepeer-review

12 Scopus citations


Application of photoacoustic spectroscopy (PAS) to the analysis of milk or dairy products is reported. We have studied the kinetic aspects of the Maillard browning reactions in milk powder tablets. The reaction rate has been assessed by using the spectral ratio I335/I280 (i.e., the PA intensity of the Maillard reaction products to that of proteins). The molar energy and enthalpy of activation were found to be 115 and 113 kJ mol-1 at 298 K, respectively. We discuss the relevance of the application of photoacoustic methodology in dairy research and the milk industry.

Original languageEnglish (US)
Pages (from-to)497-501
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Issue number3
StatePublished - May 1 1988
Externally publishedYes

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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