Melanoid

Melanoid refers to compounds formed through the Maillard reaction, a chemical process that occurs when amino acids (from proteins) and sugars are heated together. This reaction is responsible for the browning and flavor development in foods like toasted bread, roasted coffee, and grilled meats. Melanoids contribute to the rich aromas, tastes, and colors associated with these cooked products. While they enhance sensory qualities, some melanoids may also have antioxidant properties or, in certain contexts, be linked to health considerations. Overall, melanoid production is a natural part of food processing that impacts flavor, appearance, and aroma.