The Maillard reaction was described by the French chemist Louis-Camille Maillard.
Features of the Maillard reaction:
(1) it is associated with cooking or baking at temperatures of 140 to 165°C (280 to 330°F)
(2) it involves a chemical reaction between amino acids and reducing sugars
(3) it results in non-enzymatic browning of food and certain flavors
During the reaction a nucleophilic amino group of an amino acid binds with a carbonyl group of a sugar. Heterocyclic amines may be formed by the Maillard reaction in meats.
Examples:
(1) biscuits and breasds
(2) French fries
(3) pan-seared foods
(4) coffee roasting
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