The Maillard Reaction

The Maillard reaction is a chemical process that occurs when proteins and sugars in food are heated together, resulting in browning and complex flavors. This reaction is responsible for the rich browning of bread crusts, roasted coffee, seared meats, and baked goods, creating appealing aromas and tastes. It involves a series of complex chemical changes that produce new compounds, developing the savory and toasted notes we enjoy in cooked foods. The Maillard reaction typically happens at higher temperatures and is a key factor in enhancing the flavor and appearance of many cooked dishes.