Maillard Reaction — The Science of Browning, Flavoring and Aroma

The reason behind mouth-watering crispy brown food

Vijini Mallawaarachchi
5 min readAug 24, 2017

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Fried and roasted 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…

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Vijini Mallawaarachchi

Bioinformatician | Computational Genomics 🧬 | Data Science 👩🏻‍💻 | Music 🎵 | Astronomy 🔭 | Travel 🎒 | vijinimallawaarachchi.com