The Maillard reaction is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C. Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization and subsequently pyrolysis become more pronounced.
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.
Roast pork, browned using the Maillard reaction
The preparation of French fries at high temperature can lead to the formation of acrylamide.
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes.
A desirable enzymatic browning reaction is involved in the process of grapes becoming raisins.
A non-desirable enzymatic browning reaction is involved in the formation of brown spots on the peel of bananas.
Irradiated guava
Aged white wine with brown color