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Maillard Reaction

By Louise Burton-Payne ·

Glowing embers and flames in a fire
Maillard reaction was named after the French chemist Louis-Camille Maillard, who originally described the reaction between amino acids and sugars in 1912. The chemical reaction which occurs between reducing sugars and principally free amino acids and peptides (usually from proteins) in the presence of heat that results in the browning of food while forming its distinctive flavor and aromas. Why does it make everything taste delicious?

A guide to the Maillard Reaction

Infographic explaining the Maillard reaction and browning during cooking

Further Reading on Maillard Reaction

Articles: Compound Interest - Food Chemistry – The Maillard Reaction Warwick University: Chemistry of Maillard Reaction University of Bristol - School of Chemistry - The Maillard Reaction Research: Formation of flavour compounds in the Maillard reaction Food chemistry: Acrylamide from Maillard reaction products Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition Effect of Emerging Processing Technologies on Maillard Reactions Milk Production and Processing - Improving UHT processing and UHT milk products Numerous research papers on Maillard reaction - The Maillard reaction is defined as “an array of non-enzymatic chemical reactions between carbonyl (primarily carbohydrates) and amino compounds of biological origin”.

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