Description
Chemical reactions that create new flavors, aromas, and textures in cooking.
Technical
The Maillard reaction and caramelization are two key chemical reactions in cooking, involving the breakdown and reformation of molecules to produce new flavor compounds, browning, and texture development. These reactions occur at specific temperatures, with the Maillard reaction happening above 140°C (284°F) and caramelization at 338°F (170°C).
Science
Primary Reaction
Maillard reaction, caramelization
Sensory Profile
Aroma ()
richcomplexcaramel-likenuttytoastybutterscotch
Wine Analogy
Like the development of tertiary aromas in aged Bordeaux
Coffee Analogy
Similar to the caramelization stage of coffee roasting