# Browning in autoclaved dextrose solutions

**URL:** <https://boards.straightdope.com/t/browning-in-autoclaved-dextrose-solutions/919745>\
**Category:** Factual Questions\
**Created:** [September 3, 2020, 8:06pm UTC](https://boards.straightdope.com/t/browning-in-autoclaved-dextrose-solutions/919745 "2020-09-03T20:06:24Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Ornery\_Bob](https://avatars.discourse-cdn.com/v4/letter/o/da6949/32.png) [@Ornery\_Bob](https://boards.straightdope.com/u/Ornery_Bob)\
**Post date:** [September 3, 2020, 8:06pm UTC](https://boards.straightdope.com/t/browning-in-autoclaved-dextrose-solutions/919745/1 "2020-09-03T20:06:24Z")

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Since both caramelization and the Maillard reaction normally occur at temperatures above 121C, can I assume the added pressure is causing these reactions to occur at a lower temperature, or is there some other dynamic involved?  
The prolysis of the sugar via caramelization would be the less desirable outcome.

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**Author:** ![Sigene](https://avatars.discourse-cdn.com/v4/letter/s/df788c/32.png) [@Sigene](https://boards.straightdope.com/u/Sigene)\
**Post date:** [September 5, 2020, 6:21pm UTC](https://boards.straightdope.com/t/browning-in-autoclaved-dextrose-solutions/919745/2 "2020-09-05T18:21:49Z")

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I don’t have access to the article but these abstracts here indicates pressure has a retarding effect

[https://pubs.acs.org/doi/pdfplus/10.1021/jf102697b#:~:text=mild%20temperature%20(40-70%20°,)%20(15%2C16)](https://pubs.acs.org/doi/pdfplus/10.1021/jf102697b#:~:text=mild%20temperature%20(40%2D70%20%C2%B0,)%20(15%2C16)).

[https://pubs.acs.org/doi/abs/10.1021/jf025731s](https://pubs.acs.org/doi/abs/10.1021/jf025731s)