Maillard Reaction

Definition

The Maillard Reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor.

Scientific / Technical Definition

The Maillard Reaction is a complex series of chemical reactions that occur between amino acids and reducing sugars, typically at elevated temperatures, resulting in the formation of hundreds of different flavor compounds and the characteristic browning of foods such as breads, meats, and baked goods.

Benefits

• Enhances the flavor of cooked foods.
• Contributes to the appealing aroma of a variety of foods.
• Produces appealing brown color on the surface of foods.

Examples

• The brown crust on a grilled steak.
• The toasty flavor of roasted coffee beans.
• The golden-brown color of baked goods like bread and cookies.

Additional Information

• knownIssues: While the Maillard Reaction enhances flavor, it can also produce potentially harmful compounds, such as acrylamide, especially at high temperatures.

Related Terms

• Caramelization

References

• The Maillard Reaction in Cooking and Food Processing
• Food Chemistry: Maillard Reaction