Maillard Reaction

Heat-driven cascade between amino acids and sugars that browns bread crusts, seared steak, and coffee.

Core Principles & Analysis

• Described by Louis-Camille Maillard in 1912 while studying amino acids.
• Above roughly 140 °C it generates hundreds of flavor and aroma compounds, including nutty pyrazines.
• It is distinct from caramelization, which is the thermal decomposition of sugars alone.

Specifications & Metrics

• GENERAL FORM: amino acids + reducing sugars → browning compounds