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
Further Reading on Maillard Reaction
Compound Interest – Food Chemistry – The Maillard Reaction
Warwick University: Chemistry of Maillard Reaction
University of Bristol – School of Chemistry – The Maillard Reaction
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”.