Maillard Reaction
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The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, is a form of non-enzymatic browning. The reaction is named after the chemist Louis-Camille Maillard who first described it in the 1910s while attempting to reproduce biological protein synthesis:79, although it has been used in practical cooking since prehistoric times. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and for...
The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, is a form of non-enzymatic browning. The reaction is named after the chemist Louis-Camille Maillard who first described it in the 1910s while attempting to reproduce biological protein synthesis:79, although it has been used in practical cooking since prehistoric times. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of odors and flavors. This process is accelerated in an alkaline environment as the amino groups are deprotonated and hence have an increased nucleophilicity. The type of the amino acid determines the resulting flavor. This reaction is the basis of the flavoring industry. In the process, hundreds of different flavor compounds are created.
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