Non-enzymatic browning
Japanese: 非酵素的褐変
A general term for reactions that brown foods without enzymes. Maillard reaction and caramelization are typical, involved in miso color change.
Non-enzymatic browning is a collective term for chemical reactions that brown foods without enzymatic involvement. The Maillard reaction, caramelization, and ascorbic acid oxidative browning are the main types.
Unlike enzymatic browning (by polyphenol oxidase, as when a cut apple turns brown), non-enzymatic browning proceeds through heating or time. Miso's darkening with age is primarily non-enzymatic browning via the Maillard reaction.
Non-enzymatic browning affects not only color but flavor significantly. Products like melanoidins and Strecker aldehydes create the complex aromas and tastes unique to fermented foods. Browning is not 'degradation' but a chemical reaction that brings 'deepening' of flavor. Knowledge in this field will become the force opening fermentation's future.