The Maillard reaction may be observed in cut-up potatoes that turn pinkish-brown when exposed to oxygen.

Question

Quizplus · Accepted Answer

The discoloration of cut-up potatoes turning pinkish-brown when exposed to oxygen is due to enzymatic browning, not the Maillard reaction. The Maillard reaction involves amino acids and reducing sugars and typically occurs during cooking, contributing to browning and flavor development in foods.

The Maillard Reaction May Be Observed in Cut-Up Potatoes That