Jean-Louis wrote:

>  *Since some Maillard reactions occur during cold storage,
> certainly a few are produced naturally too.

I never came across this connection between cold and Maillard molecules
before. It's particularly relevant today because I also learned this
afternoon that although the in-shell almonds I've been eating (from Jaffe
Bros, CA, USA) are not subjected to any heat, they are frozen before being
shipped to Jaffe. I'm not sure how much significance to attach to this, but
in light of your comment, I'm a bit concerned. Do you know of any other
negative effects of freezing?

david
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