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The Maillard reaction, also called non-enzymatic browning, is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of
heat. It is related to caramelization. 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 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 20th century.
Examples of the Maillard reaction include:
- the browning of toast
- the colour of beer
- self-tanning products
- the flavour of roast meat
See also
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