What is the primary difference between enzymatic and non-enzymatic browning?

The primary difference between enzymatic and non-enzymatic browning lies in their mechanisms and requirements for occurrence. Enzymatic browning is a biochemical reaction that requires the presence of specific enzymes and oxygen. This process is exemplified by the browning of cut fruits, such as apples or bananas, when exposed to air. The enzymes catalyze the oxidation of phenolic compounds, resulting in brown pigments. This reaction can occur at various temperatures, although it is often more apparent at room temperature.

On the other hand, non-enzymatic browning, often referred to as the Maillard reaction or caramelization, is primarily driven by heat and does not require enzymes or oxygen in the same way. This type of browning typically occurs during cooking processes, such as roasting or baking, where high temperatures facilitate chemical reactions between amino acids and sugars.

The other options do not accurately capture the essence of these two types of browning. Non-enzymatic browning can occur at higher temperatures, and while both processes can happen during roasting, they are distinct in their requirements and mechanisms. Thus, the key differentiator is that enzymatic browning specifically requires enzymes and oxygen, while non-enzymatic browning is predicated on