Maillard reaction

Term for the browning reaction by reaction of amino acids with reducing sugars such as glucose and fructose, in which new aromatic compounds are formed. It should not be confused with caramelisation, but both reactions can occur together. It is named after the French physicist and chemist Louis Camille Maillard (1878-1936), who experimented with it around 1912. The reaction occurs in practically all foods that are heated, but also in the storage of dried fruits at very low temperatures. This can produce positively perceived aromas such as toasted (bread crust, coffee), caramel and malty, but also negative impressions such as bitter, burnt or rancid. The lower the temperature, the finer, the higher, the coarser the aromas.

Maillard-Reaktion - Kaffee. Toastbrot, Karamell

The phenomenon occurs, among other things, when frying French fries, roasting coffee, toasting bread and frying a steak. The Maillard reaction also occurs in wines. This is the formation of the amber colour in old Trockenbeerenauslesen, as well as the fine aroma formation in sparkling wines through the reaction of the sugar contained in the dosage with the amino acids formed during autolysis after bottle fermentation. See also under aroma substances.

Coffee: by Rudy and Peter Skitterians on Pixabay
Toast: by Tobias Heine on Pixabay
Caramel: by WikimediaImages on Pixabay

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Maillard reaction

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