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Maillard reaction

This is understood to mean the browning reaction by reaction of amino acids With reducing sugars as glucose and fructose in which new aromatic compounds are formed. She may not be with the caramelize However, 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 takes place in virtually all foods that are heated, but also in the storage of mainly dried fruit at very low temperatures. This can be positively felt flavors as roasted (Bread crust, coffee ) caramel and malty, but also negative impressions like bitter. burnt or rancid arise. The lower the temperature, the finer the higher the temperature, the coarser the flavors.

The phenomenon occurs, among other things, when frying French fries, roasting coffee, toasting bread and roasting a steak. Even with wines, there is this reaction. This is the formation of amber color in old Trockenbeerenauslese, as well as the fine aromas sparkling wines through the reaction of in the Dosage contained sugar with the at the autolysis after bottle fermentation resulting amino acids.

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