Maillard Reaction — The Science of Browning, Flavoring and Aroma
The reason behind mouth-watering crispy brown food
If you have tried pan-frying chicken or fish for dinner, you must have noticed the beautiful browning on the exterior and the mouth-watering fragrances. This browning process can be seen in many different types of food, ranging from seared meat, pan-fried fish, roasted coffee and toasted marshmallows. Each of these foods have a distinct browning and a flavor which is the result of a special chemical reaction named Maillard Reaction. Let’s check out the science of browning, flavoring and aroma, without going deep in to the complex processes and jargon.
What is the Maillard Reaction?
Maillard reaction is the chemical reaction which occurs between amino acids and reducing sugars in the presence of heat that results the browning of food while forming new aromas and flavors.
Amino acids are the building blocks of proteins which can be found in our food. Reducing sugars are sugars which can act as reducing agents in biochemical processes.
Amino acids and reducing sugars found in food are rearranged in rings and groups of rings so that they reflect right in such a way that it gives the food the signature brown color as well as tons of…
