Maillard reaction
Quick Summary
The Maillard reaction is a non-enzymatic chemical process that occurs when sugars and proteins are heated together. This reaction is responsible for the browning of many foods, such as meat and bread, and contributes to their characteristic flavors.12
The process is named after French biochemist Louis-Camille Maillard, who first described it in 1929. Unlike enzymatic browning, which involves oxidation (like apples turning brown when cut), the Maillard reaction is specifically a heat-induced interaction between sugars and amino acids (the building blocks of proteins). This reaction creates a complex array of flavor and aroma compounds that are highly desirable in cooking.2
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