Description
The Maillard reaction is a non‑enzymatic browning process that creates complex flavors and colors in cooked foods.
Technical
It begins with the condensation of reducing sugars and free amino groups to form a Schiff base, which rearranges to an Amadori product. Subsequent dehydration, fragmentation, and polymerization steps generate brown pigments (melanoidins) and volatile flavor compounds such as pyrazines and furans.
Science
Primary Reaction
Condensation of reducing sugars with free amino groups forming a Schiff base, followed by Amadori rearrangement and subsequent complex reactions leading to brown pigments and flavor volatiles.
Sensory Profile
Aroma ()
nuttyroastedcaramelsavorybready
Origin & History
Civilization
Ancient Chinese and European
Era