Melanoidin

Melanoidins are a family of chemical compounds that are formed when sugars and amino acids combine (through the Maillard reaction) at temperatures around 100 °C. Melanoidins are commonly present in foods that have undergone some form of non-enzymatic browning, such as barley malts (Vienna and Munich) and toasted bread. They are also present in the wastewater of sugar refineries, necessitating treatment in order to avoid contamination around the outflow of these refineries.