Maillard reaction

Term for the browning reaction by reaction of amino acids with reducing sugars such as glucose and fructose, in which new aromatic compounds are formed. It should not be confused with caramelisation, but both reactions can occur together. It is named after the French physicist and chemist Louis Camille Maillard (1878-1936), who experimented with it around 1912. The reaction occurs in practically all foods that are heated, but also in the storage of dried fruits at very low temperatures. This can produce positively perceived aromas such as toasted (bread crust, coffee), caramel and malty, but also negative impressions such as bitter, burnt or rancid. The lower the temperature, the finer, the higher, the coarser the aromas.

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Maillard reaction

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