The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.
In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.
Although used since ancient times, the reaction is named after the chemist Louis-Camille Maillard who investigated it in the 1910s.
The Maillard reaction is responsible for many colors and flavors in foods:
- toasted bread;
- malted barley as in malt whiskey or beer;
- roasted or seared meat;
- dried or condensed milk;
- roasted coffee
Content Courtesy: Wikipedia
