A Maillard reaction is a chemical reaction between amino acids and reducing sugars that creates a compound called melanoidin, which essentially gives browned food a distinct flavor. This type of reaction is named after Louis Camille Maillard, who came up with the idea of ‘browning’ food. It is referred to as a non-enzymatic browning, which involves heat-induced chemical reactions between proteins and reducing sugars.
Reducing sugars, which typically act as reducing agents, form part of this reaction. Some examples are glucose, fructose, and lactose.
(photo of a maillard reaction taking place with reducing sugars)
What causes the reaction
This type of reaction is evident in the baking industry and day-to-day food. When foods are being processed or cooked at high temperatures, a chemical reaction takes place between amino acids and reducing sugars, which forms a Maillard reaction.
Positives & negatives
The positive aspect of this type of reaction is that it enhances the flavor and aroma of your food. As this reaction forms, a brown color will appear, as well as different flavors. This essentially gives food a different taste, aroma, and color. Furthermore, it improves the antioxidant ability.
On the other hand, there are slight concerns about Maillard browning. Negatives such as:
Decreasing food quality
Decreasing nutritional value
Health-related problems
Loss of protein value
Example of Maillard browning
You may not have heard of Maillard browning, but it occurs in almost every browning of various meats when they are seared or grilled. Fried onions or coffee roasting are also good examples of Maillard browning. Moreover, Maillard browning is involved with the biscuit-like taste in many baked goods, such as bread or popcorn.
The words Maillard Browning may be foreign to you, but it's certain that this is an imperative part of the cooking industry and plays an important role in the flavour, aroma, and taste of many foods.
Reference List
Byjus (2024). What is the Maillard Reaction? - Mechanism with Examples and Illustrations. [online] BYJUS. Available at: https://byjus.com/chemistry/maillard-reaction/#:~:text=The%20Maillard%20reaction%20is%20an.
Choudhary, N., Garg, V., Kumar, N., Kumar, H., Seth, R. and Harish Kumar (2013). Maillard Browning: Pros and Cons in Dairy and Food Industries. Journal of Dairy Science and Technology, 2(2).
Nursten, H. (2015). Maillard Reaction - an overview | ScienceDirect Topics. [online] Sciencedirect.com. Available at: https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction.
Tamanna, N. and Mahmood, N. (2015). Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition. International Journal of Food Science, [online] 2015(526762), pp.1–6. doi:https://doi.org/10.1155/2015/526762.
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