Maillard reaction
The Maillard reaction is a chemical reaction that occurs between amino acids and reducing sugars under heat, resulting in the browning of food and the creation of new flavors and aromas. It is named after the French chemist Louis Camille Maillard, who first described the reaction in 1912.
About
It is named after the French chemist Louis Camille Maillard, who first described the reaction in 1912. The Maillard reaction is commonly seen in the kitchen, where it contributes to the development of flavors in cooked foods such as roasted meats, baked goods, and grilled vegetables. This reaction is responsible for the golden color of bread crust, the delicious flavors in caramelized onions, and the rich taste of coffee and chocolate. In addition to its role in food preparation, the Maillard reaction is also studied in the field of chemistry for its potential applications in various industries.